Zipping Veggie Curry
I love spice!
So when I set myself the challenge of making some veggie meals I knew I would turn to curry first.
Last week i made a squash curry, this time it's a spicy combination of aubergine, chickpea and spinach. I was feeling virtuous and ate with brown rice and a dollop of mango chutney.
It's so easy to make and if you double everything up you can freeze half for food for next week!
Heat a glug of oil in a large pan and gently fry the a diced onion for a few minutes until soft. Crush a few cloves of garlic and peel and grate a thumb sized piece of fresh ginger, add to the onions and cook for another minute. Be careful that the heat isn’t too high or the garlic might burn.
Stir in ½ tsp turmeric, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala and fry for another minute.
Cut 6 ripe tomatoes into chunks and add to the pan with 500ml vegetable stock and cook for about 10 minutes until the tomatoes are soft and cooked through.
Cut a large aubergine into 2cm chunks and add to the pot with a tin of chickpeas that have been drained and rinsed under cold water and a handful of cashew nuts.
Give everything a good stir, and cook for 10 minutes until the aubergine is just cooked.
Just before serving stir in a medium sized bag of spinach and heat for a few minutes until the greens have cooked and wilted.
Serve with naan bread
Makes enough for four greedy mouths!