Hearty Aubergine and Mushroom Vegan Curry
September's seasonal vegetables are similar to the list from August but I am going to share a recipe using some of the vegetables which I didn't use in the last recipe - aubergines, tomatoes, potatoes, mushrooms, spinach and chard alongside some other veggies.
This month I am sharing a hearty vegan curry recipe. I will be making my own curry paste but if you would prefer to add a pre made curry paste of your choice to save time then just skip the spices recipe list.
I have served this with long grain rice, my favourite mango chutney (Geeta's premium chutney) and home made vegan raita, which I have also added into the recipe list and method.
Serves: 2 people
Prep time: 10 minutes
Cooking time 40 minutes
For the curry
1 red onion finely sliced
2 aubergines large chunks
2 medium potatoes diced
2 cups mushroom quartered
2 1/2 cups of chard or spinach
400g tin chick peas
400g tin of tomatoes
1tbsp vegetable oil
salt and pepper to taste
For the spice paste
2 cloves garlic minced
1 red chilli finely chopped (optional)
4 cm piece of ginger finely chopped
2 tsp garam masala
1 tsp cayenne pepper
1 tbsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
salt and pepper
2 tbsp oil (vegetable, ground nut or sunflower)
2 tbsp tomatoe puree
For the raita
1/4 white onion finely sliced
4cm piece of cucumber finely chopped
3 sprigs of fresh mint finely sliced
3 tbsp vegan creme fraiche (I used Oatly)
Mix the spices together and toast in a pan, add the mixed spices to the rest of the ingredients of the paste and mix either in a mortar and pestle or in a food processor.
On a medium heat, add the vegetable oil to a large saucepan. Add the red onion and sweat until soft and golden.
Add the curry paste (if you are using remade, add 2 tbsp). Allow the onion and paste to brown and then add 100ml of water, the potatoes and the aubergines and simmer on a low heat for 10 minutes.
You can make the raita in this time. Add the onions, cucumber and mint together and then mix into the creme fraische. Season with salt and pepper.
The aubergines and potatoes should be softening, add the tinned tomatoes and the mushrooms to the pan. Bring to a boil and then reduce the heat, simmer on a low heat for 15 minutes until the sauce has reduced.
Add the chick peas and just before serving add the spinach so it doesn't wilt too much.