Updated: Jun 4, 2020
One of my favourite vegetables right now is the aubergine (or eggplant) and this time of year there is an abundance of them available at the supermarkets. This aubergine curry takes about 20 minutes to make and only requires one aubergine so why not give it a go.
Feel free to add extras such as spinach, tomatoes or peas to give at a pop of colour.
Here's the ingredients (serves 2)
3/4 aubergine chopped into small pieces
6 cherry tomatoes chopped
1 tbsp coconut oil (or any oil will do)
1/4 leek finely chopped (optional)
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 can coconut milk
Handful of spinach
1/2 cup of peas
1/2 lemon or lime
1/2 tsp turmeric
Blend all of the seeds and set aside.
Simmer quinoa according to instructions
Chop the aubergine into small pieces and fry in a pan with the oil, pepper and turmeric for 5 mins or until slightly cooked.
Add a splash of water, the lemon juice, smoked paprika, and blended spice seeds mix in.
Add the cherry tomatoes, chopped leek and curry powder and stir in.
Add half the coconut milk and bring to boil, then simmer for 5 minutes.
Add the spinach and peas.
Add the remaining coconut milk and heat through for a few mins until a nice consistency.
Have you seen, I am on the Top 60 Vegan Lifestyle Blogs!