Boost those winter lurgies into orbit with this easy roasted aubergine and cauliflower curry!
After the decadence of the festive period, a hearty veggie dish wins through in January. We are all currently suffering from some type of lurgy and aren’t feeling at our best, especially me who is immunosupressed. This dish contains warming garam masala and also tumeric known for its anti-inflammatory properties, but it is more fragrant than spicy. Of course feel free to up the spices to your own taste. Chickpeas add a lovely bit of texture and protein. Served with wholegrain rice this is a filling, nutiritious and low calorie hit. Enjoy, K x
Serves 4, WW smartpoints 10 (incl std portion wholegrain rice)
1 onion, sliced
2 garlic cloves, crushed
1 large aubergine, cubed
1 small cauliflower, cut into florets
400g tin chickpeas, drained
2 x 400g tins of chopped tomatoes
1 x tin reduced fat coconut milk
2tsp each of garam masala, tumeric, ground coriander
fresh coriander, chopped
Low fat spray/olive oil
Coat the cauliflower and aubergine with a little spray or olive oil and roast at 190oC for 20 mins. In the meatime, fry of the onion and garlic in a spray or oil for 5 minutes, then add the spices and fry for another minute. Add the chopped tomatoes, coconut milk, chickpeas and seasoning and simmer for 15 minutes until a thick glossy sauce is observed. Add the roasted veg and simmer for a few more minutes. When ready to serve, fold through the chopped coriander.