Steph & Lena’s Vegan Aubergine Curry (Fodmap Friendly and GF)

Super easy weeknight meal. Serves 4 or 2 with delicious leftovers for lunch next day! The ingredient quantities are mostly just an approximation: Steph and I generally just chuck in however much we feel like, so feel free to add less or more!

THE MIX

3 aubergines, chopped and roasted (at 200’C for 25 minutes until soft)

Spinach (or kale), a small bag will do!

2 tbsp garlic oil

Asafoetida, 2 tbsp

Turmeric, 2 tbsp

Coriander, dried, tbsp (or fresh, generous bunch!)

Cumin, 1tbsp

Chilli flakes, 2 tsp

Paprika, 2 tsp

Ground ginger, 2 tbsp

Salt & pepper

Can of chopped tomatoes

Can of coconut milk

2tbsp tomato purée

Rice or naan to serve

THE METHOD  

  1. Heat some garlic infused oil in a big frying pan or wok and toss around and cook the aubergine for about 5 minutes to cook them off.
  2. Add all the spices. Leave fresh coriander ’til nearer the end of the cooking time, if using. Make sure you’re stirring to coat the aubergine fully.
  3. Add chopped tomatoes and coconut milk and stir.
  4. Cook your rice and leave the curry to simmer.
  5. Add in the spinach right at the end when rice is ready, stir and add salt and pepper, or add more spices if you’re feeling it!
  6. Serve it and eat up, it won’t last long!!!

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