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.