Roasted Aubergine and Red Pepper Ma's Paretal Curry

Make this vegan recipe at home with roasted vegetables for a delicious curry night main.

By Kevin Fernandez
2 min read
Rafi's Roasted Aubergine and Red Pepper Ma's Paretal Curry

Serves: 2 - 3/4 - 6 | Suitable for vegans Ⓥ

Introduction

 This recipe uses passata instead of tinned tomatoes, creating a richer curry.

The Ma’s Paretal Curry Pack is a Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. Our recipe creates a dry, rich sauce which gets richer the longer you cook it. 

We’ve used roasted aubergine and red pepper for this recipe, but you can use whatever vegetables you fancy. Courgette and butternut squash would be another delicious option.

Ingredients

Serves 2 - 3

Serves 4 - 6 
Ma's Paretal Curry Pack (Serves 2 - 3) Ma's Paretal Curry Pack (Serves 4 - 6)
175ml water 300ml water
250g aubergine 500g aubergine
250g red pepper 500g red pepper
30g Creamed Coconut 60g Creamed Coconut
Vegetable oil Vegetable oil
1/2 tsp sugar 1 tsp sugar
200g passata 400g passata
1/2 lemon 1 lemon
Coriander to garnish Coriander to garnish
Salt to taste 

Salt to taste 

Instructions 

  1. Preheat a baking tray in the oven at 200°C.

  2. Prepare your aubergine and red pepper by cutting them into chunky pieces.

  3. Dress the chunks of aubergine in 2 tbsp oil and pinch of salt. Then put on the hot baking tray and place in the oven for 10-15 minutes.

  4. After 10 -15 minutes, the aubergine will have taken on some colour. Dress the pepper in 2 tbsp oil and a pinch of salt then place on the same baking tray for 5 -10 minutes.

  5. The aubergine and pepper will now be ready to add to the curry when needed.

  6. Empty the Ma’s Paretal Curry Pack into a pan and toast off the spices on a low/medium heat. Add creamed coconut to toast it with the spices for 5 minutes. Keep an eye on the coconut as if overdone, it can become bitter.

  7. Add water, passata and sugar. Stir, cover and cook on a medium heat for 10-15 minutes.

  8. At this stage, the oil should be visible on the top of the sauce. Stir then add in your roasted aubergine and pepper to let them warm through.

  9. Squeeze some lemon juice into the curry, season with salt and garnish with some fresh coriander. Ready to serve, enjoy

You will need

  • Rafi’s Ma’s Paretal Curry Pack

    Ma’s Paretal Curry Pack

    From £4.95
    From £4.95
  • Niharti Creamed Coconut 

    Creamed Coconut 200g

    £1.75
    £1.75

Inspired by

Rafi Fernandez (1965-2013)

Rafi became an expert in Indian and Malaysian cooking through her and her husband's combined heritage and may travels around the world. She wrote a number of cookbooks and taught many classes to people in her local community. Her love of cooking and of sharing her knowledge was obvious to all who met her, as many of our customers and staff still fondly remember.

Our Curry Packs