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aubergine, carlin pea & tomato curry

VEGAN

“Aubergines are amazing in a curry. They soak up flavours beautifully and have a great texture; firm yet yielding. The sauce in this curry is absolutely delicious. It’s rich despite being really healthy and has great depth of flavour.”

SERVES: 4   PREP TIME: 5 MINS   COOKING TIME: 1 HOUR

Ingredients

pot of aromatic peas with perks

1 tblsp oil

1 onion, chopped

1 large aubergine, cut into 2cm chunks

1 thumb-sized piece ginger, grated

1 tblsp curry paste

200ml coconut milk (1/2 can)

1 tin tomatoes

Method

  1. Heat the oil in a pan. Add aubergine and onion. Fry gently for 10 mins.
  2. Add curry paste. Cook through for 2 mins.
  3. Add the rest of the ingredients. Bring to the boil and simmer gently for 1 hour.
  4. Serve with rice, naan or chapattis. Put the aromatic peas, onion, sweet potato, cauliflower, coconut milk and curry paste in a slow-cooker and place on a high setting for 30 mins.
  5. Turn the slow-cooker down to low and leave for 5-6 hours.
  6. Serve with rice or bulgar wheat and garnish with cashew nuts and chopped coriander leaves.

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