Aubergines are one of my favourite foods. There’s nothing not to love about them! I eat them regularly so am always coming up with different ways to have them.
In this dish the ginger, chilli, turmeric and cumin bring out loads of flavour.
I cook the aubergines covered in the spice paste for 10-15 minutes so they really absorb all the flavour. Then I simmer the dish for a further 30-40 minutes as I don’t like it when aubergines are chewy, which sometimes happens if they are not cooked for long enough. Take your time selecting your aubergines, you want to make sure they haven’t been sitting around for too long and that the skin is still nice and firm – oh la la!
Enjoy!
Aubergine & Pepper Curry
Servings 6 servings
Ingredients
- 2 Aubergines washed and diced
- 1 tbsp cold pressed rapeseed oil
- 8 spring onion greens only
- 1/2 tsp chilli powder
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 cans chopped tinned tomatoes
- 1 red pepper washed and sliced
- 1 green pepper washed and sliced
- pea or hemp protein powder* optional
- 100 g cooked brown rice per serving
Instructions
- Put the rapeseed oil in a non-stick pan on a low-heat.
- Add the spices and mix into a paste.
- Add the spring onion, stir and allow it to become soft.
- Add the aubergine and mix well until it's completely covered in the 'spice paste'. Increase the heat to a medium and cook, stirring occasionally, for circa 10 minutes
- Add the tinned tomatoes and the peppers, stir well, lower to a simmer, put the lid on the pan and leave to simmer for 30 minutes, stirring occasionally so it doesn't stick.
- Serve with brown rice
- *I add the pea/hemp protein powder (according to manufacturers servings) right at the end of cooking, while it's still simmering and mix it well.
- Enjoy!
Notes
I like to have mine with pea or hemp protein powder. I prefer the taste of pea protein with this particular dish however hemp is a complete protein source, as it contains all nine amino acids essential to humans, either way both are good!
I add the powder to the pan right at the end of cooking, while it's still simmering, and stir well before serving.
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