Horsham nutritionist Julie Stewart shows us how to make this vegan gluten-free curry as part of Week 2 of the Big Nibble: Future Food and Sustainability.
Read the recipe below and download and print the recipe card for your bookshelf.
- Bring a large saucepan of water to boil. Add a cup full of brown rice and simmer until soft (about 25 minutes). Once cooked put a lid on and allow to sit.
- Whilst rice cooks. Heat up a frying pan, add the coconut to dry pan and toast for 2- 3 minutes until just brown (keep an eye on it as it turns very quickly!) Put the toasted coconut to one side.
- Chop up the aubergine into four long strips, then chop widthways into four chunks.
- Add the same pan onto high heat and add a few tablespoons of stock. Fry the aubergine for 6-8 minutes, then add in chopped onion.
- Lower heat to medium, cook onions for a few minutes, add garlic (crushed in a garlic press or grated), madras curry powder and half the black onion seeds.
- Cook for 1 minute, then stir in the chopped tomatoes and the red onion chutney.
- Pour in remaining stock and drained chickpeas. Simmer uncovered until thickened.
- Add the finely chopped coriander to curry sauce.
- Once rice is cooked, drain, and return to saucepan, stir in coconut and remaining black onion seeds.
- Serve with a spoonful of cooling coconut yogurt and serve.
I also like to keep a box of Sharwoods Low Fat poppadums in the cupboard. You can cook two at a time in the microwave for 2 minutes. So, you’ll always have fresh poppadums that the whole family will love to dip in to!
1 Onion (diced)
2 Cloves Garlic (Crushed)
1 400g Can Chickpeas
1 Bunch Fresh Coriander
25g Desiccated Coconut
150g Brown Basmati rice
1 tbsp Madras Curry Powder
1 tbsp Black Onion (Nigella Seeds) sold at Town & Country Weigh Horsham
1 400g Can Chopped Tomatoes
1 tbsp Bartie’s Sussex Faire Red Onion Chutney sold at Crates, Horsham
100ml Vegetable Stock for sauce and frying
Plain Coconut Yoghurt topping (optional)