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Mid-week meal: California walnut, aubergine & mushroom Keema Curry

Written by High Life North
Published 03.08.2021

Serves: 4

 Ingredients:

  • 150g walnuts, chopped (we recommend California Walnuts)
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 red chilli, finely diced
  • 1 tbsp medium curry powder
  • 1 tsp ground turmeric
  • 1 aubergine, cut into 1cm dice
  • 200g mushrooms, sliced
  • 400g can of chopped tomatoes
  • 100g baby spinach
  • 225g basmati rice, cooked

Method:

  1. Soak the walnuts in lukewarm water for 20 minutes, drain well.
  2. Meanwhile, heat the oil in a large frying pan and fry the onion and chilli for 4-5 minutes, add the spices and then the aubergine and mushrooms, cook for a further 4-5 minutes.
  3. Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
  4. Serve with the cooked basmati rice.

 

Cooks tip:

Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end.

Recipe credit: California Walnuts

 

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