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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Curry Night

curry Reach for the spices and make yourself a curry that tastes better than any takeaway

Aubergine balti

If you like a good balti, try this one with my balti dhal fry. The two curries go so well together and they are a lot of fun to serve in the flaming hot balti pans. In barbecue season, I omit the oil for the skin and prick the aubergine before cooking it right on the hot coals. I turn it a few times until it’s cooked through. The smoky flavour you get is out of this world and perfect for this dish.

By Dan Toombs

Serves 2 | Prep 10 mins | Cook 30 mins | Calories 236 (per serving)

1 aubergine, about 300g (10½oz)

2 tbsp rapeseed oil

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2019 - Easter
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About Vegan Food & Living Magazine

The April issue of Vegan Food & Living is a true celebration of Easter, featuring recipes from homemade chocolate Easter eggs and cakes to savoury delights to enjoy on the day itself. Also this issue, we show you how to make vegan Brie and mozzarella in just 1 hour, cook up a Friday night curry and get creative with pulses. This issue we also reveal the winners of our very first Vegan Food & Living Awards, take a look at why plastic straws aren't actually the biggest danger to our oceans and explore the concept of what veganism means to you. Download the issue today