Brinjal Cassoulet Curry

This hearty ‘cassoulet’ curry is the vegan equivalent of the Arc de Triomphe, it’s a victorious dish which combines creamy mushrooms and squishy aubergines in a thick tomato and coconut gravy.

  • 1 tbs vegetable oil
  • 650g aubergine half moons
  • 1 large white onions, finely sliced
  • 3 cloves garlic, finely chopped
  • 1 inch ginger, finely chopped
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 400g chopped tomatoes (1 x tin)
  • 200g button mushrooms
  • 400ml coconut milk (100g coconut block and 300ml water)
  • Pinch salt and pepper to season
  • 1 lime juiced
  • Coriander leaves for garnish


  1. Using a medium sized pot, over a medium temperature heat 1 tbs oil and fry the onions until translucent, then add the garlic and ginger combing everything and cook for 3-4 minutes. Now add the spices and cook for 2 minutes.
  2. Add the aubergine and cook for a further 5 minutes
  3. Add the tomatoes, season with salt and pepper and cook for 10 minutes until everything has assimilated and the tomatoes have broken down.
  4. Now add the coconut milk, stir well and add the mushrooms. Simmer for 30 minutes.
  5. Stir in the lime juice and the coriander leaves and serve with rice, or a hunk of sourdough and a blob of yoghurt.

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