The 16th October marks World Food Day and when around 15 million tonnes of food is wasted every year in the UK alone, it is time that we stop this global crisis.
Creating tasty meals from leftovers is a fantastic way of stopping waste at home. Our Head Chef James has come up with a delicious charred aubergine curry that is great for using up leftover veg.
Ingredients
- Onions x 3
- Garlic Cloves x 6
- Aubergines x 4
- Cauliflower x 1
- Tinned Tomatoes x 2
- Tinned Chickpeas
- Zest and Juice of a Lemon
- 1 tbsp Turmeric
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander
- 1 tbsp Black Seed Mustard Seeds
- 1 tbsp Ground Cumin
- 1 tbsp Sugar
Method
1. Char the aubergines on an open flame or grill
2. Finely chop the garlic and onion
2. Toast the whole spices using a frying pan
3. Add the garlic and ground spices, continue to fry using a dash of oil
4. Add the tinned tomatoes and allow to simmer for 5 minutes on a low heat
5. Chop the aubergine, cauliflower and add to the mixture with the chickpeas (drained)
6. Add any leftover chopped veg also
7. Simmer on a low heat for 45 - 60 minutes until the curry starts to thicken
8. Serve with nan and/or rice