A vegan option: Aubergine rogan josh curry

This is the first real vegan recipe that the Crazy Chef has cooked up. It is a delicious aubergine rogan josh curry. Great flavours and taste.

                                                             Might not look pretty but it tastes good!!!


One large aubergine.
Four tomatoes cut in quarters (or cherry tomatoes).
Bunch of fresh coriander.
Four mushrooms sliced.
Rogan josh paste or sauce.
Lemon, halved.
Pinch of sea salt and ground black pepper.
Ground pistachio nuts or bread crumbs.


Put a large thick bottomed frying pan on the hob, fill about one inch deep with water and bring to the boil with a lid on. Halve the aubergine and score to enable steam to penetrate, place in the boiling water, replace the lid, and allow to simmer/steam for 5-10 minutes.

Take the lid of the frying pan and check the aubergine for softness, press down with a spatula, add some ground nut or sunflower oil and start to fry, ideally the aubergine should have a nice crisp skin. Add the tomatoes, mushooms and Rogan josh sauce, mix up and allow to cook slowly with the lid on.

When soft remove the lid and add some ground up pistachio nuts or bread crumbs to soak up the juice.

Serve on a plate with some crusty bread.
The video can be seen on this link.

Nutritional facts 

Aubergine - Aubergines are a good source of dietary fibre. They also contain vitamins B1, B6 and potassium. They are high in the minerals copper, magnesium and manganese. They are rich in antioxidents such as nasunin found in the aubergine skin. They may help to lower LDL cholesterol.

Tomatoes - Tomatoes contain a wide range of vitamin and mineral content. They contain calcium, potassium, phosphorus, vitamins C, A, K1 and B9.

 Coriander -  Coriander is believed to have many health benefits and is a source of dietary fibre, manganese, iron and magnesium. The leaves are rich in vitamin C, K and contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.