West Indian Aubergine Curry

Name: West Indian Aubergine Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1 aubergine; 2 tbsp turmeric; 2 tsp cumin; 2 tsp ground coriander; 2 tsp curry powder; 1 tsp salt; 2 tsp tomato purée; 2 tsp sugar; 2 tsp chillies flakes; 1 cm finely chopped ginger; 1 small onion (chopped into cubes); 2 large cloves of garlic(finely chopped); 2 sticks of celery (cubes); 1/2 tin chopped tomatoes; 2 tbsp coconut milk; 2 handfuls of spinach

2 Servings

55 min

Aubergines are a GREAT meat replacement and work so well in so many recipes, especially this curry! The meaty texture is a perfect alternative to chicken/beef. It also is a great absorbent of all the beautiful spices and flavour that comes from the sauce. Combined with lots of fresh onion garlic and ginger, it’s punchy sauce is also so healthy for your immune system.

As it was earth day yesterday it would be rude not to share this dish, as it is completely plant based and vegan. After cooking more plant based dishes recently it’s easy to see how flavoursome vegan food can be if you put the effort into it. When working with spices you can get some awesome layers of flavour to your dish, without directly effecting the environment!

I served this dish with some nutty brown rice, which goes so well with the spices sauce.

What more could you want from an easy midweek meal?

For more plant based recipe inspirations keep checking my page! :)