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Walnut, aubergine and mushroom Keema curry

Written by High Life North
Published 26.08.2021

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 walnuts, bring to a 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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