Currywithauberginemushroomschickpeasandspinach Recipes

Steps:

• Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
• Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
• Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
• Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
• Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
• Let the sauce simmer for at least 15 minutes.
• Add the lemon zest and lemon juice.
• Remove the cinnamon stick and the bay leaves.
• Blend the sauce with an immersion blender.
• Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
• Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
• (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
• Add the sauce and let the curry simmer for 10 minutes.
• Add the chickpeas and let the curry simmer for 5 more minutes.
• Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
• Serve the curry on a bed of basmati rice.

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

Steps:

• In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
• Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
• Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
• Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
• While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
• Add the chickpeas and spinach to the potato mixture.
• Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
• It may be necessary to add a splash more water, but take care the mixture does not become too wet.
• Stir in the paneer cheese and lime juice, and heat through gently.
• Season with salt and pepper to taste, and serve garnished with chopped cilantro.

Steps:

• In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
• Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Steps:

• Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
• Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
• Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.