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Recipe: Vegan curry from Love Nutrition Cambridge




Passionate about food which is as full of goodness as flavour, Cambridge nutritionist and plant-based chef Melanie Hanspall will be sharing a monthly recipe with Velvet. On the menu for May: Chickpea & Roasted Aubergine Curry

Melanie Hanspall of lovenutritioncambridge shares her recipe of the month - chickpea and aubergine curry (46046539)
Melanie Hanspall of lovenutritioncambridge shares her recipe of the month - chickpea and aubergine curry (46046539)

I call this my easy curry! Great for a mid-week meal, it only takes 30 minutes to prepare. The chickpeas are rich in fibre which contributes to a healthy digestion; also protein which is essential for muscle repair and growth. Iron and B-vitamins from the chickpeas help to maintain energy levels and combat fatigue. Aubergine is a great source of fibre and due to the deep purple colour is rich in an antioxidant called anthocyanin which can help boost our immune system. These proportions serve two.

Ingredients:

1 x aubergine

1 x 400gcan chickpeas, drained

1 x 200g tin tomatoes

1 x large onion chopped finely

2 x cloves garlic chopped

1 x tsp garam masala

1 x tsp curry powder

1 x tsp coriander powder

¼ tsp sea salt

Vegetable oil for cooking

Handful coriander chopped for serving

Optional pitta bread (one pp) or basmati rice (60g pp) to serve

Method:

Wash and chop the aubergine into 3cm cubes and pop onto a roasting tray and roast in the oven with a little drizzle of the oil on 160 degrees for around 15-20 minutes.

In a non-stick pan, add 3-4 tablespoons oil and heat up. Add the onions and garlic and keep stirring on a medium heat until the onions are starting to brown – this should take around 15 minutes, adding a little more oil if necessary.

Turn the heat down low and add your spices and salt. Stir for 30 seconds.

Add the tomatoes and chickpeas and simmer on medium heat until the sauce has thickened and reduced slightly – this should take around 5 minutes.

Add the roasted aubergine and stir into the chickpeas. Top with the chopped coriander. Serve with your choice of basmati rice or warm pitta bread.

Meet Melanie

Healthy eating and cooking has always been a huge passion of mine and I was lucky enough to have been taught to cook from scratch by my parents who are both amazing cooks. I love cooking with all sorts of herbs and spices and discovering new dishes!

My Dad is Indian, so my love of all things Indian, including the food, runs through my veins. My regular trips to India are incredibly inspiring, as the people, food and places are so vibrant and full of life.

Around eight years ago now, I turned my passion into a career which was the best thing I’ve ever done and am now involved in a number of projects covering all aspects of health, food and nutrition.

I am plant based and believe that you can get a nutritious balanced diet from plant foods, with the exception of B12 and Omega 3 which can be taken as a supplement. I would advise anyone thinking of changing to a plant based diet to seek advice from a professional.

See lovenutritioncambridge.co.uk for more information.


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