Are you starting Veganuary? Aubergines are a fantastic meat alternative as their texture and ability to absorb flavours makes them a key ingredient in curries and stir fry’s. Use them as regular ingredient in vegan cooking! We’ve also added lots of other great ingredients like mushrooms and butternut squash to this vegan curry.
300 g rice
1 clove of garlic
2 cm fresh ginger
250 g mushrooms (choose your favourites!)
2 tsp Madras spices
1 tin of chopped tomatoes (400 gram)
400 g diced butternut squash
50 g slivered almonds
1 tbsp margarine
200 g spinach
200 ml coconut cream
oil for frying
salt and pepper
Boil the rice according to the instructions on the pack.
Chop the onion and chop or crush the garlic finely. Grate the ginger. Quarter the aubergine and then chop into pieces. Roughly chop the mushrooms.
Heat some oil in a large frying pan or sauté pan over a medium heat. Gently fry the onion, garlic and ginger until the onion is translucent.
In the meantime, heat some more oil in another large frying pan over a medium heat. Fry the mushrooms and the aubergine until brown. Give them plenty of time.
Add the curry spices to the onion, garlic and ginger and fry for 1-2 minutes. Add the chopped tomatoes. Fill the tin half-full of water and tip it into the pan. Add the diced squash, bring to the boil and turn the heat down low. Cover the pan with a lid and cook the diced pumpkin for 15-20 minutes until tender.
Heat the margarine in a small frying pan and fry the slivered almonds until brown and crunchy. Remove from the pan and drain on kitchen paper.
Add the spinach, a handful at a time, to the pan containing the squash. Allow the leaves to wilt before adding the next handful. Stir well.
Add the aubergine and mushrooms to the squash mixture and the stir in the coconut cream. Season to taste with salt and pepper.
Serve the vegan vegetable curry with the rice and garnish with the crunchy slivered almonds.
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