Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe) (2024)

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You may not know it but October is also #Crocktober.

A month long celebration of slow cooking and sharing easy slow cooker recipes.

Slow cooker meals are great for sticking on before work or at night for a slow cook while you sleep and shorter program after work so the slow cooker does the work while you relax or see to that pesky homework with your children.

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I had a retro looking slow cooker which was stylish and was a useful bit of kit, but it was ceramic and heavy. I was waiting for that day when I'd drop and smash it.

Yes, I am that clumsy!

It had two settings, one for 6 hours and one for 8 hours, but that was it.

The crock-pot is super light and has three settings. Low, high and a keep warm function.

I have the 4.5L DuraCeramic Crock-Pot Slow Cooker which is suitable for meals for four.

The multi-purpose aluminium pot can be used on all hob types, it's easy to clean and free from PFOA and PTFE non-stick chemicals.

Crock-pot is the original slow cooker. Launched in North America in 1971 and is the leading slow cooker brand.

I was skeptical about this curry as it isn't cooked in the sauce, it's started off in theinner aluminum dish of the Crock-Potwith spices then popped it back in the slow cooker for a couple of hours.

The sauce is actually made at the end when you add dairy-free spread (or butter) and soya cream (or single cream).

The onions and aubergine were tender, the spices had a good warmth and it wasn't swimming in sauce.

So more like a traditional Indian curry rather than those presented to us in Indian takeaways, which are made for the British palate and always swimming in sauce.

Mind you there is a mushroom masala I like that has rather a lot of sauce, so there is always an exception.

I cheated and used microwave rice, but you can make your own.

The rule of thumb is add double the quantity of water to rice.

Pour the rice into a pot, pour over the water, bring to the boil, give one good stir, then turn off the heat, cover and leave to cook.

Don't be tempted to keep stirring.

You will end up with claggy rice. Not nice at all. Once it's cooked, fluff it up with a fork.

Chapatis are actually easy to make at home.

The dough is made with chapati flour or wholemeal flour, some oil and water.

That is it. No yeast and the dough only needs to sit for 10 minutes after you give it a quick knead. Then it's simply a case of rolling out balls of dough and cooking them for a couple of minutes each side in a frying pan.

HOW DO YOU PUFF UP NAAN BREAD?

You may have seen naan bread served in Indian restaurants all puffed up.

If you want to serve them like that I'm afraid you need a gas hob, so you can move them from the frying pan onto the open flame.

Whoop and they are all puffed up, just like that!

You can also check out my recipe for chapatis.

Just use a cup for ingredients, no need to be too perfect about it. Then just dunk them in your curry.

also try -Home-Style Potato and Cauliflower Curry

Follow the conversation with #Crocktober.

For more vegetarian and vegan slow cooker recipes, check out my pageEasy Vegetarian and Vegan Slow Cooker Recipes

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dinner

Indian, vegan

Aubergine and Onion Masala

A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It's made in a slow cooker, but could be made in a pot on the hob too.

prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins

If you don't have a slow cooker, sauté the onion with the spices until soft, then add a little more water when you add the almond water and veg and cook gently with a lid on. It won't take nearly as long, probably just half an hour. Add the dairy-free spread, soya cream and coriander at the end, the same as the slow cooker version. Just check it more often to make sure it doesn't start to catch on the base of the pan. The flavour might not be as rich.

also try -Three-Tin Tomato, Turmeric and Coconut Dal