“This vegan-friendly curry is as packed full of vegetables as it is flavour. The aubergine is transformed by roasting it, stopping it from tuning to mush and bringing out its flavour. After you’ve cleared your plate you’ll be left with a warm glow – not just from the spices, but also from the knowledge that you’ve filled your body with all sorts of natural goodies.”
Prep time: 15 minutes
Cooking time: 30 minutes
1 tsp chilli flakes
1 cinnamon stick
6 cardamom pods
1 tsp mustard seed
8 curry leaves
1 aubergine, cut into 1cm cubes
250g chestnut mushrooms, thickly sliced
325g cherry tomatoes, quartered
400g canned chickpeas
1 red onion, chopped
Ingredients – curry paste:
3 garlic cloves, minced
1 tbsp coriander seed, ground
1 tbsp cumin seed, ground
1 tsp ground turmeric
1 inch piece of ginger, grated
1 tsp garam masala
1 tbsp sugar
1 tsp salt
Preheat the oven to 220C/200C fan.
Place the aubergine cubes onto a baking tray and drizzle all over with rapeseed oil. Season well with sea salt and cracked black pepper and roast for 20 mins until the aubergine is golden and crisp at the edges.
While the aubergine is cooking, heat 2 tbsp of rapeseed oil in a large nonstick pan over a high heat. Add the mustard seeds, chilli, cinnamon and cardamom pods. Cook the spices until the mustard seeds begins to pop, then turn the hob down to a medium heat and add the curry leaves. Fry for a couple of minutes, taking care not to burn the curry leaves.
Add the onion to the pan and stir into the spices. Cook for a couple of minutes until the onions soften and turn translucent.
Tip in all the curry paste ingredients along with 2 tbsp of water and cook for five minutes, stirring occasionally. The tomatoes will break down and the sauce will thicken.
Throw in the chickpeas and mushrooms and add 100ml of water. Simmer for 10 minutes before adding the spinach and roasted aubergine.
Cook for a couple of minutes until the spinach has wilted. Top with a sprinkle of fresh coriander and serve with brown rice, naan or roti .