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Meatless Monday Curry

Meatless Monday Curry

Healthy Cooking with Ally Sparrow

Yields5 ServingsTotal Time1 hr

In my household we try have at least three days a week where we go completely meatless. It is us doing our part in softening the blow that our environment endures with the food industry. I use these days as an opportunity to absolutely PACK veggies into each meal, often using the last bits of veggies left before going for a big shop. You really can add any vegetables to this curry.


Ingredients
 1 Brown Onion
 1 tbsp Crushed Ginger
 1 tsp Crushed Garlic
 1 Bhutan Chilli Pepper Green (Mild)
 1 Large Aubergine diced
 1 Can of Chickpeas
 1 Small Butternut diced
 1 Can of Coconut Cream
 3 tbsp Coconut oil
 1 Can Tomato Puree
 1 tsp Honey
 Salt & Pepper
 1 Packet of Yellow curry Paste or Massaman Curry Paste (Yes I know, totally cheating but I just found that these pastes are a MUST have in the kitchen, they are delicious and are so convenient to spicing up any meal- one can buy them at most Food Lovers Markets)
Salsa
 1 Bhutan Chilli Pepper Green (Mild)
 3 Heirloom Tomatoes
 3 Sprigs of Spring Onion
 Salt & Pepper
 Dash of Vinegar (any vinegar of choice, I used red wine vinegar)
 Serve with: Wild Brown Rice & a Handful of raw baby spinach

Preparation Method
1

Preheat the oven to 180'C, once warm add the aubergine to roast for about 30 minutes.

2

In the meantime, fry the onion with Chilli, Garlic, Ginger and paste. Smell that aroma!

3

Add the chickpeas and potatoes, add the puree and seasoning then add the coconut cream. Add the honey to balance the tart flavour from the puree.

4

Simmer the curry for about 25 minutes and then add the Aubergine. I like to roast the Aubergine instead of frying it because it gives it such a beautiful flavour.

5

Chop the salsa ingredients up, mix mix.
Cook the rice.
Serve!

Yummm!


Gardener’s Wife Veg Box

R185.00

The Gardener’s Wife packs a special weekly treat for you. Enjoy the first of the harvest with the freshest seasonal veggies and a few choice extras. This is a box for food lovers as the seasonal freshness and weekly variety sings of the vibrancy and variety of the latest harvest.

This veg box will vary from week to week and will be packed with goodness!

Ingredients

Ingredients
 1 Brown Onion
 1 tbsp Crushed Ginger
 1 tsp Crushed Garlic
 1 Bhutan Chilli Pepper Green (Mild)
 1 Large Aubergine diced
 1 Can of Chickpeas
 1 Small Butternut diced
 1 Can of Coconut Cream
 3 tbsp Coconut oil
 1 Can Tomato Puree
 1 tsp Honey
 Salt & Pepper
 1 Packet of Yellow curry Paste or Massaman Curry Paste (Yes I know, totally cheating but I just found that these pastes are a MUST have in the kitchen, they are delicious and are so convenient to spicing up any meal- one can buy them at most Food Lovers Markets)
Salsa
 1 Bhutan Chilli Pepper Green (Mild)
 3 Heirloom Tomatoes
 3 Sprigs of Spring Onion
 Salt & Pepper
 Dash of Vinegar (any vinegar of choice, I used red wine vinegar)
 Serve with: Wild Brown Rice & a Handful of raw baby spinach

Directions

Preparation Method
1

Preheat the oven to 180'C, once warm add the aubergine to roast for about 30 minutes.

2

In the meantime, fry the onion with Chilli, Garlic, Ginger and paste. Smell that aroma!

3

Add the chickpeas and potatoes, add the puree and seasoning then add the coconut cream. Add the honey to balance the tart flavour from the puree.

4

Simmer the curry for about 25 minutes and then add the Aubergine. I like to roast the Aubergine instead of frying it because it gives it such a beautiful flavour.

5

Chop the salsa ingredients up, mix mix.
Cook the rice.
Serve!

Yummm!

Meatless Monday Curry
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