Meat Free Mondays!
Aubergine & Chickpea Curry with Turmeric
TURMERIC ~ Nature’s Natural Wonder! Turmeric is one of Nature’s most powerful healers. It’s an anti-inflammatory, antiseptic, antibacterial, and antioxidant. It’s a liver detoxifier, and a pain killer. It’s used in the treatment of depression, Alzheimer’s, certain cancers, digestive disorders & helps metabolise fat.
Get cooking with it! Add a teaspoon to the cooking water in rice, pasta or other veg dishes.
We’re harvesting a steady supply of deliciously long aubergines at the moment, so here’s a dish that makes great use of them.
Ingredients: Pre-prep ~ 2 aubergines, thinly sliced in rounds, then halved ; 2 table spoons turmeric; 1 heaped tea spoon sea salt; 1-2 table spoons sunflower oil, per batch of frying
Preparation ~ 3 table spoons sunflower oil; 1 table spoon fenugreek seeds; 1 large onion, peeled & chopped; 1 fresh chilli, chopped; 1 dessert spoon pre-blended madras curry powder; 1 dessert spoon garam masala; 1 heaped tea spoon corn flour; 1 dessert spoon lime pickle (optional); 2 large tomatoes, cut into wedges; 400g jar of cooked chickpeas; 200ml coconut milk; 6 large fresh spinach leaves, torn; large bunch of fresh coriander
Pre-prep: Mix the turmeric with the salt in a large bowl, then toss in the slices of aubergine and stir to coat each slice. Heat the oil in a large frying pan, and when hot, drop in as many aubergine slices as will fit in the pan and fry gently on both sides until golden brown. Lift out and set aside. Continue frying all the aubergine slices in this way, using more oil as necessary with each batch. Allow to cool.
For the rest, gently heat remaining oil in a large saucepan. Add the fenugreek seeds and after 2 mins, add the chopped onions and fresh chilli and stir well. Mix the curry powder, garam masala and corn flour together and bring to a paste using a little cold water. Add the lime pickle if using and mix well. Pour this over the onions and chilli and stir quickly to get a smooth thick paste. Add the tomatoes and coconut milk and continue mixing well. Allow to gently bubble for a minute then add the chickpeas, the prepared aubergines and finally, the torn spinach leaves and coriander.
Simmer very gently with the lid on for 10 to 15 minutes, stirring occasionally. Turn the heat off and let it sit for 10 minutes until ready to serve. Serve with chutneys and pickles and indian flatbreads. You can vary the veg according to what’s in your garden and waht’s in season…