Indian food focuses on and has a great appreciation of vegetables. There is not much better than a delicious vegetable curry. I love the ease and deliciousness of this curry.
Living in San Francisco we don’t get many good curries, we were spoilt back in the UK with excellent Indian food. So I am now making curries a lot more. I used to be very intimidated making curries, never quite getting the flavor and thickness right, and all recipes I found had so many ingredients and seemed very complicated. This recipe is simple, packed with flavor and all delicious good ingredients.
This is a great curry with a salad, grains, roti. It is also great cold the next day wrapped in collard leaves.
- 2 small-medium Courgettes
- 1 aubergine
- 2 tbs coconut oil
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tbs ground coriander
- 1tbs ground cumin
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼-1/2 tsp cayenne pepper
- ½ tsp salt
- 1 tin chickpeas (drained and rinsed)
- Spinach handfuls
- 3 tbs lime juice
- Slice the courgettes into 1 inch x 2 inch rectangular pieces. Dice the aubergine into 1-2 inch cubes.
- Place into a deep pan (that has a lid) with the coconut oil and 2 tbs of water. Cook on medium heat for 10 minutes, stirring occasionally so all sides brown and soften.
- Add the chopped tomatoes and ¼ cup water and simmer for 10 minutes with lid on.
- Add the spices, coconut milk, chickpeas and simmer for 5 more minutes.
- Add the spinach and simmer for 5 more minutes with the lid on.
- Add lime juice and serve on a bed of buckwheat, rice or quinoa.