Vegan vegetable curry

SERVES 4

This vegan vegetable curry recipe is sure to brighten up any mealtime with its tasty combination of warming spices and vegetables, including aubergine, courgette, spinach and peas. Allow this to bubble away on the hob for a delicious and healthy midweek meal when you need a boost of colour. This super-simple recipe is speedy to prep and satisfying enough for meat eaters too.

WHAT YOU’LL NEED

1 tbsp vegetable oil

1 large onion, finely chopped

5cm piece ginger, finely chopped 2 garlic cloves, finely chopped

1 red chilli, finely chopped

1 heaped tsp ground cumin

1 heaped tsp ground coriander 1 heaped tsp ground turmeric 1 aubergine, chopped into 1cm pieces 400g tin chopped tomatoes 200ml vegan-friendly hot vegetable stock

1 courgette, chopped into 1 cm pieces 300g basmati rice

100g spinach

150g peas (fresh or defrosted if frozen) chopped fresh coriander, to serve

METHOD

Heat the oil in a large pan over a medium heat. Add the onion and cook for 7 mins until starting to soften. Add the garlic and ginger and cook for a further 3 mins, then stir in the chilli and dried spices. Season, then cook for 1 min.

Add the aubergine along with the chopped tomatoes and stock. Bring to a simmer, cover the pan and cook for 10 mins. Add the courgette and cook for 25 mins, taking the lid off for the final 10 mins, stirring occasionally.

Meanwhile, cook the rice to pack instructions.

Once the sauce has thickened and the vegetables are tender, stir through the spinach and peas. Allow to heat through for 3-4 mins so that the spinach has wilted and the peas are tender.

Season to taste, then serve with the cooked rice and a scattering of coriander.

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