I'm super chuffed I made a vegetarian meal that Robin really liked!! When I first served it up he asked where the meat was.... but then tucked in and really enjoyed it. Very quick to make, and I doubled up the quantities to make four portions so I also used a whole aubergine and cauliflower! This came from Anita Bean's The Vegetarian Athlete's cookbook.
Ingredients (serves 2):
1tbsp light olive oil or rapeseed oil
1 chopped onion
1 garlic clove crushed
1 cm root ginger grated (tip I keep this in the freezer and grate from frozen)
1 tsp cumin, 1 tsp dried coriander, 1 tsp garam masala, half tsp turmeric OR 1tbsp medium curry paste
Half an aubergine, cut in to 2.5cm (1 inch) chunks
Half a small cauliflower broken into florets
200g chopped tomatoes
400g butter beans drained and rinsed (or any variety of bean. When i doubled up I used one can of butter beans and one chickpea) Kidney is good too.
4 or 5 chopped dried apricots
200 ml water
Salt and fresh ground black pepper
Small handfull of Fresh coridander chopped (I just used chopped frozen)
Flaked toasted almonds - handful
Method:
Heat oil in large plan and cook onions over moderate heat for 3 mins until softened
Add garlic, ginger and spices (or curry paste) and cook for one minute
Add aubergine and cauliflower and cook for another 5 mins.
Add tomatoes, beans apricots and water, bring to the boil and reduce heat to simmer for 10-15 mins.
Season with salt and pepper.
Stir in the fresh coriander before serving.
Scatter over handful of tasted flaked almonds
Serve on its own or with basmati rice and plain yoghurt
YUM!
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