I always end up with an unused aubergine and a rogue pepper in my fridge. They usually end up in a roasting dish but as I had a can of coconut milk waiting in the press for months it was as good a time as any to experiment. This dish is really comforting and a great way to use up whatever veggies you have leftover.
A creamy curry for using up veg you have in the fridge!
- 1 tbsp coconut oil
- 1 medium onion diced
- 2 cloves garlic diced
- 1 medium aubergine chunky cubes
- 2 tbsp curry powder hot or mild depending on preference
- 1 tbsp cumin
- 1 tsp coriander flakes
- 2 tsp chili powder optional
- 1 cup potatoes small cubes
- 1 large sweet potato small cubes
- 1 large ramiro pepper chopped thumbnail size
- 1 small courgette thinly sliced
- 1 cup mushrooms chunky slices
- 1 can chopped tomatoes
- 1 can coconut milk Use less if calories are something you care about!
- 1 can chickpeas
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Heat coconut oil in large pot on medium heat. Add onion and garlic and stir until soft and golden.
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Add aubergine and stir for 5 mins.
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Add dry ingredients and stir for 2 mins.
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Add the rest of the veggies and stir frequently for 10 mins.
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Add can of tomatoes followed by coconut milk and then add the chickpeas plus salt and pepper to taste. After 5 mins bring to a simmer until curry is at preferred thickness.
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Serve on a bed of boiled rice.
I bought all my ingredients at Small Changes. Recipe serves 4, or two people over 2 days. For bulk cooking just double the recipe and freeze batches.
