One of my favourite vegetables right now is the aubergine (or eggplant) and there is usually always an abundance of them available at the supermarkets. This vegan aubergine curry takes about 30 minutes to make and only requires one aubergine and is full of herbs and spices, so why not give this vegan recipe a go.
Here's the ingredients (serves 2)
100g of cous cous or quinoa
1 aubergine chopped into small pieces
1 tbsp coconut oil (or any oil will do)
1 finely chopped spring onion
1 tsp Curry powder
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp mustard seeds
1 tsp smoked paprika
1 tsp turmeric
Pinch of pepper (enhances turmeric benefits)
1/2 can coconut milk
1 tin of chopped tomatoes
Handful of spinach
1/2 cup of peas
(Optional) add in other veg like carrots or courgette
1/2 lemon or lime
Cooking the aubergine curry
Cook cous cous or quinoa according to instructions
Chop the aubergine into small pieces and fry in a pan with the oil, spring onion, pepper and turmeric for 5 mins or until slightly cooked.
Add a splash of water, the lemon juice and mix on all the seeds, spices and powders.
Add the chopped tomatoes and curry powder and stir in.
Add the half can of coconut milk and bring to boil, then simmer for 5 minutes.
Add the spinach, peas and any other fresh chopped veg, cook for 5 or so minutes.
Heat through for a few mins until a nice consistency, then enjoy this delicious vegan aubergine curry!
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DID YOU HAVE A GO MAKING THIS RECIPE?
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You may also be interested in this vegan spinach and bean bowl recipe.
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