With so much going on, I have barely managed to touch sides and unfortunately haven’t had much time to blog. However, I made this the other night and felt it was too good not to share…so here it is!
Roasted Root Veg, Aubergine, Chickpea, Spinach and almost-the-kitchen-sink Curry!
Time to make: 40min
1 chopped onion
1 tsp grated ginger
1 tsp garlic
1 tin of chick peas (drained)
½ butternut, cubed & roasted
1 sweet potato, cubed & roasted
1 medium sized Aubergine, cubed
1 cup spinach
1 tbsp tomato purée
½ cup coconut milk
1 stock cube, in 100ml hot water
1 tsp cumin
1 tsp garam masala
1 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli flakes
Handful of chopped coriander
Roast the butternut & sweet potato in the oven for 30min at 180C.
Meanwhile fry the onions in a pan until they become translucent and then add the ginger and garlic. Add the aubergine cubes to the pan and cook through. Next add all of the spices and tomato purée to the pan and lightly fry. Pour in the coconut milk to avoid burning the spices. Once the aubergine feel soft add the chickpeas and spinach and roasted vegetables and simmer for 10 minutes. Add stock to avoid burning and too keep curry moist (add as required). Serve with chopped coriander.
Great with Naan Bread, Rice or Quinoa.