Aubergine, Mushroom & Chickpea Curry (serves 2)
We all need a lovely curry in our cuisine repertoire, and this one is not only super nutritious its also incredibly tasty and easy to make. Forget your greasy Saturday night takeaway – this is the way forward!
The beauty of a dish like this is that you can add pretty much any vegetables to it so it’s a great one for using up your fridge ingredients. If you’re not a fan of aubergine, swap it for something else, say sliced peppers. The chickpeas add a lovely bite and are packed with protein but you could also add prawns or chicken for a non-vegan recipe.
1 tblsp Olive Oil
1 onion, peeled & chopped
15g ginger, peeled & grated
3 garlic cloves, chopped
½ tsp turmeric
½ tsp chilli powder
1tsp curry powder
1 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
½ tsp salt
6 ripe tomatoes, deseeded & chopped
300ml vegetable stock
½ aubergine, cubed
handful mushrooms, sliced
60g cashew nuts
1x400g tin chickpeas, drained & rinsed
small bunch finely chopped coriander
2 handfuls of spinach
freshly ground black pepper
juice of 1 lime
Heat the oil in a large saucepan, add onion and soften. Add ginger & garlic and cook for one minute. Then all of the dry spices and salt into the pan, stir. Put in the chopped tomatoes and stock. Cook uncovered for 10 minutes. Add aubergine, mushrooms, cashews & chickpeas. Stir well and cook over a low heat for 10 minutes. You can add a drop of water if it looks like its sticking. Stir occasionally.
Add coriander stalks and spinach and cook until wilted. Check seasoning and alter if required. Top with coriander leaves and a squeeze of lime.
This can be served with the traditional rice and naan or a handful of seasonal greens for a healthy twist. You could also try it with a lovely, palate cleansing juice or smoothie.
It’s one which I first tried and have made again and again – I hope you will too!