This vegan curry is so fresh and light that it can be enjoyed even on a balmy summer evening.
It's loaded with prebiotic fibres and resistant starch rich foods to feed healthy gut microbes, and topped with fresh summer greens and mini-roma tomatoes for a vitamin C boost to break down phytates in the grains and legumes, making them easier for us to digest.
You can add in any extra veggies that you have such as pumpkin or asparagus.
1 eggplant, cubed
1 zucchini, cubed
1 onion or leek, finely chopped
2 garlic cloves (feel free to add more)
2 teaspoons curry powder
3 teaspoons garam masala (or cumin)
1 teaspoon tumeric
2 teaspoons ground coriander
1 large green chilli, de-seeded and chopped
400ml lite coconut milk (I use milk + 2 TBSPN coconut yoghurt)
2 teaspoons brown sugar
10-15 mini Roma tomatoes
1 no added salt can of chickpeas (200g)
2 handfuls of spinach
1 handful of coriander leaves
1 cup brown rice (uncooked amount)
Lime wedge for serving
Lightly fry the onion in garlic in a generous swig of EVOO*.
Add the spices and chilli and stir for 1 minute or until fragrant.
Stir in eggplant and zucchini until coated with spices.
Add coconut milk and sugar, then cover and simmer for 20 minutes.
Put brown rice on to cook.
Add in the tomatoes and chickpeas for an extra 10 minutes until tomatoes are soft.
Stir through spinach leaves prior to serving with coriander, brown rice and lime wedge.
* I only use Extra Virgin Olive Oil (EVOO) for cooking and salads. The research shows that it is by far the most 'healthful' oil we can choose for all occasions. It's smoke point is > 200C, which is suitable for most domestic cooking, including deep frying! Adding generous amounts to our cooking may add a few extra calories but also increases the antioxidant levels of our veggies (e.g. lycopene in tomatoes), making them more available to our bodies, and more enjoyable and satisfying to eat.