Mains

Happy Aubergine Curry

Aubergine curry in a ceramic plate

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

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