In honour of the very last day of Veganuary (yes, apparently that’s a ‘thing’ now), here’s a tasty little number that will definitely drag you through to the inevitable flesh and dairy binge that will come tomorrow. This Instant Pot aubergine tomato curry not only has no meat or dairy but is spicy vegetable treat that is quick to fix.
Now, don’t get me wrong, you eat what you like, when you like. Far be it for me to criticise or judge. I’m just not a massive fan of the guilt associated with the fundamental daily need for eating. I’m not claiming I don’t succumb to that guilt as much as the next person but I try to not get too hung up when choosing my next delicious mouthful. A moment on the lips IS NOT a lifetime on the hips – it’s just food, get over it.
Anyway, I applaud those choosing Veganuary – going vegan for January – as an altruistic act in aid of animal welfare. But for most of us I imagine the appeal is that we’re faced with the usual state of affairs of having commenced the month with an over-indulgent Christmas and New Year, and wanting to cut back a bit. It does make sense but it also smacks a little of holier-than-though self-flagellation at a time which is already statistically proven to be the most depressing period of the year. (Trust me. My birthday’s in January and it barely touches the sides in perking the loathsome month up).
So maybe it’s not the idea but just the timing. Perhaps what I’m actually saying is, yes, let’s give veganism a go, even for a whole month if you must, but just don’t make it January. So how about Vegebruary? Or, possibly wait until we’re feeling properly on top with the year and do Vegust? (Ok, that’s ridiculous, we’ll definitely want the BBQs out then and I don’t know about you but a vegan BBQ just doesn’t cut the mustard). Ok, as we’re friends, let’s meet somewhere in the middle and go for Vegay. Yep, that’s the one, Vegay it is. I’ll start my petition now.
Where was I? Oh yes, a tasty little number. So as much as I have issues with this whole going vegan for January thing, there’s one aspect that is definitely in it’s favour and that’s the little push to try something new, and hence this recipe. Indeed there’s a whole new movement coming out of the brewing industry called Tryanuary. The philosophy here being to support local producers and try new beers. But it inspires me to try new things generally in January, to spice things up a bit against the bleak, grey backdrop.
So in pursuit of trying something new this January, I tried this Instant Pot aubergine tomato curry.
Who needs meat and dairy when you have an easy, satisfying Instant Pot aubergine tomato curry in front of you with a simple helping of basmati rice on the side? And for a simple rice method, you can do this in the Instant Pot too: Instant Pot rice.
This recipe is an adaptation from The Hairy Bikers Great Curries book. As always, I’ve simplified and adapted the recipe for pressure cooking in the Instant Pot, but it can be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.
This curry is ample on its own but of course from tomorrow feel free to pair it with some meat curries too and a dash of raita on the side. Happy Veganuary!
If you’d like some more vegan inspiration then check out my Instant Pot lentil and lemon soup or Instant Pot courgette pasta sauce. Or if you’re planning a curry night and would like a meat option too, try my Instant Pot beef short rib phall.
- 3 small aubergines approx 800g in total
- 5 tbsp vegetable oil
- 2 medium onions sliced
- 4 cloves of garlic crushed
- 2 tsp garam masala
- 1/2 tsp hot chilli powder
- 400 g can chopped tomatoes
- 1 cup cold water (180ml)
- 1 tsp caster sugar
- 1/2 tsp flaked sea salt
- 1 bay leaf
- 1 tbsp lemon juice freshly squeezed
- 1 handful fresh coriander roughly chopped
- freshly ground black pepper
- Trim the aubergine and chop them into 1.5cm cubes. Put them in a large bowl, season with lots of black pepper and toss with 3 tbsp of the vegetable oil.
- Set the Instant Pot to Sauté "normal". When it's ready fry the aubergine in 3 or more batches so it is browned on all sides. Don't let it stew in its own juices. Drain the cubes on a tray lined with kitchen paper.
- Pour another tablespoon of oil into the Pot and sauté the onions, stirring regularly, until soft and golden brown.
- Add the remaining tablespoon of oil to the onions in the pot. Add the garlic, garam masala and chilli powder. Cook for 2 minutes stirring constantly.
- Add the water, sugar, salt, and bay leaf to the pot. Return the aubergines then finally add the tomatoes.
- Set the Instant Pot to manual for 5 minutes on high pressure. when the Pot is finished, do quick pressure release. Give the curry a good stir and if it seems a little runny then reduce the sauce by simmering using the Sauté function on "more".
- To finish stir through the lemon juice and fresh coriander and season to taste with salt and freshly ground black pepper.
This curry can also be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.
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