Curried Aubergine Rolls
- Not too tricky
- 0:55 m
- 20 ingredients
Stuffed with a coriander cream these curried aubergine rolls are baked in a fragrant curry sauce and topped off with a coconut crumb. This one-pan dish is a stunner inside and out, but is deceptively simple to make. Nestled in a flavour packed sauce, top with your coconut crumb and bake until crisp.
Serves: 4
Ingredients
For the Aubergine
- 3 aubergines
- 5 tbsp olive oil
- Pinch of salt
For the Coriander Cream
- 100g cashews
- 50g spinach
- 15g coriander
- 2 tbsp nutritional yeast
- ½ tsp salt
- 50ml plant-based milk
For the Base
- 2 tbsp olive oil
- 3 spring onions
- 3 cloves of garlic
- 15g ginger
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tbsp tomato purée
- 600ml coconut milk
- Salt and pepper
For the Topping
- 1 red chilli
- 1 lime
- ½ tbsp black sesame seeds
- 30g desiccated coconut
- 1 tbsp sesame oil
Before you start
Oven 190C | 2 baking trays lined with baking paper | Soaked cashews in boiling water for 15 minutes | Blender | Large frying pan
Step 1
Roast the aubergines
- Slice the aubergines lengthways into ½ cm thick slices
- Place on the baking trays, drizzle with olive oil and season with a pinch of salt
- Roast for 25 minutes, flipping over half way until soft and lightly browned
Ingredients
- 3 aubergines
- 5 tbsp olive oil
- Pinch of salt
Step 2
Make the cashew cream and prep the veg
- Rip the coriander leaves from their stems, saving the stalks for later and reserving a few leaves to garnish
- Drain the cashews and place in a blender with the coriander leaves, spinach, nutritional yeast, salt and plant based milk
- Blend until smooth and creamy
- Finely slice the spring onions
- Finely chop the coriander stems
- Peel and mince the garlic and ginger
Ingredients
- 100g cashews
- 50g spinach
- 15g coriander
- 2 tbsp nutritional yeast
- ½ tsp salt
- 50ml plant-based milk
- 3 spring onions
- 3 cloves of garlic
- 15g ginger
Step 3
Make the base
- Heat the pan over a medium heat with the olive oil
- Add the spring onions, coriander stems, ginger and garlic and fry for a few minutes until toasted
- Add the curry powder, turmeric, coriander, cumin, chilli powder and tomato paste, along with a splash of water
- Cook for a few minutes to toast the spices before pouring over the coconut milk and bring to a simmer for 10 minutes
- Take off the heat and season with salt and pepper to taste
Ingredients
- 2 tbsp olive oil
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tbsp tomato purée
- 600ml coconut milk
- Salt and pepper
Step 4
Make the topping
- In a small bowl, zest the lime and dice the chilli
- Add the coconut, sesame seeds and sesame oil and mix together to coat in the oil
Ingredients
- 1 red chilli
- 1 lime
- ½ tbsp black sesame seeds
- 30g desiccated coconut
- 1 tbsp sesame oil
Step 5
Assemble and bake
- Once the aubergines are cooked, spread 1 tbsp of the cashew cream on each slice and roll up
- Repeat with the remaining aubergine slices, nestling the rolls into the sauce so they are half submerged
- Scatter over the coconut topping and bake for 15 minutes until the sauce has thickened and the coconut is golden and crispy
- Squeeze over the lime juice and garnish with coriander leaves to serve