Speedy veggie curry!
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
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