Full video recipe above
Ingredients
· 1 onion (diced)
· 1 aubergine (roughly diced)
· 1 cube of frozen garlic
· 1 cube of frozen ginger
· 200g of chestnut mushrooms (quartered)
· 1 tbsp curry powder
· 1 tbsp cumin
· Salt and pepper to taste
· 1 can of chopped tomatoes
· 5-6 chunks of frozen spinach
· Tomato paste
· 2 tbsp sofrito mix
Method
1. In a saucepan warm a little oil
2. Add the onion to soften on a low heat.
3. Add the aubergine and turn up the heat to allow it to cook quickly and brown the aubergine
4. Then reduce the heat and stir in the ginger and garlic
5. Add the mushrooms to soften for a couple of minutes
6. Stir in the curry powder, cumin, salt and pepper, the canned tomatoes and add the stock cube
7. Add a splash of water and stir well, leave to simmer for 30/40 minutes until the veggies are soft and the sauce is rich
8. Serve with rice for an easy dinner
Leftover transformation tip:
Make easy pasties using the leftover curry and ready-made puff pastry. Cut the pastry into 4 squares, add the curry filling and then egg wash before baking until pastry is golden brown.