Mushroom & eggplant tikka masala

 

INGREDIENTS

600g button mushrooms, quartered

1 large eggplant, sliced 2 cm cubes

marinade

6 TBSP soy cream

2 TSP turmeric powder

2 TBSP ginger-garlic paste

½ TSP chilli powder

1 TSP salt

2 TSP garam masala

2 TSP mango powder

2 TSP cumin powder

Juice of ½ lemon

Zest of ½ lemon

Curry

2 TBSP butter

4 cloves

2 TSP fenugreek seeds

1 small cinnamon stick

1-2 bay leaves

1 onion, finely chopped

1 TBSP ginger-garlic paste

¾ CUP tomato puree (or tinned tomatoes)

¼ TSP nutmeg

1 TSP Garam Masala

2 TBSP Sriracha

1 CUP water

½ CUP soy milk

½ CUP soy cream

1 TBSP fenugreek leaves

1 TSP salt

Brown or basmati rice

INSTRUCTIONS

  1. Pre-heat the oven to 200 C

  2. Prepare your rice to packet instructions.

  3. Combine all the marinade ingredients in a mixing bowl and combine. Add the prepared mushrooms to the marinade and cover. Allow to marinate for 30 minutes.

  4. Place sliced eggplant in a large mixing bowl and add 1TBSP of oil, ½ TSP salt and ½ TSP garam masala. Put it the oven and bake the eggplant until golden, around 12-15mins. Remove and set aside.  

  5. Heat oil in a large pot or pan to a medium-high heat. Take the mushrooms out of the marinade bowl and put into the pan (there should be some marinade left in the bottom - keep this). Fry until the mushrooms have softened are are golden brown, around 8-10mins. Remove from the pan and set aside.

  6. Before you get started on the curry, make sure you have all curry ingredients prepared, measured and set aside so they are easily accessible.

    CURRY

  7. In the same pan, reduce to a medium heat. Add butter. When it begins to bubble, add the cloves, fenugreek seeds, cinnamon and bay leaf. Cook for 1min until fragrant.

  8. Add the chopped onions and cook for 1min.

  9. Add the garlic-ginger paste and cook for 1min.

  10. Add the tomato puree, Sriracha and left over tikka marinade. Stir well and cook for 2 mins.

  11. Add the nutmeg, chilli powder, salt and garam masala and cook for 1min.

  12. Add 1 cup water, cover and cook for 5mins.

  13. Add 1/2 cup milk, combine and cook uncovered for 2mins.

  14. Add the mushrooms and eggplant, and cook uncovered for 3 minutes. Stirring occasionally.

  15. Add the soy cream and the fenugreek leaves, stir to combine and cook for another 5-6 mins until thick. 

    Serve with rice or naan bread.