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    Happy Aubergine Curry

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    Happy Aubergine Curry

    Print Recipe
    Serves: 6 Cooking Time: 45 min

    Ingredients

    • a dash of olive oil
    • 1 onion finely chopped
    • 3 garlic cloves finely chopped
    • grated ginger (the size of a thumb)
    • 1 aubergine cut in cubes of the size of a thumb
    • 1 carrot thinly cut
    • 1 red pepper cut in cubes
    • a teaspoon of salt
    • 3 tablespoons of tamari or soya sauce
    • 3 tablespoons of water
    • half a glass of water or vegetable stock
    • a tin of 400g chickpeas drained and rinsed
    • a tin of 400g brown lentils drained and rinsed
    • a tin of 400g chopped tomatoes
    • a tin of 400g coconut milk
    • a tablespoon of red pepper paste (optional)
    • two tablespoons of curry powder
    • a handful of cherry tomatoes cut in halves
    • a handful of leafy greens (fresh spinach)
    • freshly grinded pepper
    • lemon juice of one lemon

    Instructions

    1

    Start by chopping all the vegetables and preparing all the ingredients on your counter top handy in order to ensure a flowing experience during the preparation of this dish.

    2

    Put a dash of olive oil in a wide pan on a medium heat. Add the chopped onion, garlic and grated ginger

    3

    Add your chopped aubergine, carrot and red pepper with a pinch of salt for a gentle frying with a bit of moisture (braising)

    4

    In a glass mix 3 tablespoons of tamari with 3 tablespoons of water. That will be your braising liquid

    5

    Add the liquid mix to the pan, cover it with a lid and let it braise for 6-7 minutes

    6

    If needed ad some more water

    7

    Add half a glass of water or vegetable stock to deglaze the beautiful flavours developed on the bottom of the pan

    8

    Now you start adding the drained chickpeas, lentils, one tin of chopped tomatoes, a tin of coconut milk, a tablespoon of red pepper paste (optional), two tablespoons of curry powder and a handful of cherry tomatoes cut in halves

    9

    Stir well and let it simmer on medium to low heat until the juices are reduced (aprox 20-25 minutes). Stir from time to time to avoid the curry sticking to the bottom of the pan

    10

    Towards the end, throw in a handful of leafy greens (I used fresh spinach)

    11

    Season with freshly grinded pepper

    12

    Serve with a dash of lemon juice

    April 13, 2022 By AlexB
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About Me

About Me

After an exciting career in Google where I was catered from lush breakfasts to decadent dinners and snacks I decided to leave this wonderland and follow my dream: I moved to Barcelona and learned cooking. My photographs made my friends slurp-ing. Soon I started to study more about nutrition, healthy eating & sustainable lifestyle: I learned about local and seasonal products, slow food, cooperatives, communities, urban gardens, heritage, sharing, giving and above all doing it with love. This is what I want to share with you, from Barcelona with love.

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