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Looking for a vegetarian alternative for a Friday night curry? This recipe is full of goodness and flavour!

Ingredients

1 tablespoon coconut oil, 1 red onion (thinly sliced) 1 medium jalapeno (seeded and finely chopped) 3 cloves garlic (minced) 1 orange bell pepper (seeded and cut into thin strips) 1 large aubergine (diced) 3 tbsp red curry paste, 1 tbsp brown sugar, 400ml light coconut milk, 790g diced tomato, 380g chickpeas (drained and rinsed) 140g baby spinach, 10g fresh cilantro (chopped) cooked brown rice.

Method

  1. Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes, add the jalapeño and garlic and sauté for a minute, add the bell pepper and aubergine and cook until aubergine begins to soften.
  2. Add in your curry paste and brown sugar and stir, coating the vegetables. Make sure there are no large clumps of paste. pour in the coconut milk and stir to combine until the milk is stained from the paste. Stir in the diced tomatoes and chickpeas, bring to a gentle simmer for 5 minutes.
  3. Once simmering add the spinach and stir until wilted, remove from heat.
  4. Garnish the curry with cilantro and serve over your brown rice
  5. Enjoy!

 

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