Aubergine, Chickpea and Mushroom Curry

[herbsandhelpers]

Aubergine, Chickpea and Mushroom Curry

Ingredients

1 tin organic chickpeas in unsalted water
8 oz red lentils washed in a sieve under a running tap for a minute
1 medium aubergine washed and cut into small dice
1 medium red onion peeled and chopped up small
1 medium carrot scrubbed and sliced
1 medium sweet potato peeled and cubed
4 oz frozen peas
1 small punnet of tiny button mushrooms each sliced in half
1/2 green cabbage finely sliced
1 heaped tsp mustard seeds
1 heaped tsp cumin seeds
2 heaped tsp cumin powder
1/2 tsp chilli powder
4 cloves garlic crushed
1 inch ginger peeled, grated and finely chopped.
2 to 3 tbsp coconut oil for cooking
2 tsp himalayan salt and some black pepper
2/3 tbsp tamari

Method

Heat the coconut oil in a large pan with a lid and add the cumin and mustard seeds and then add the onions. 

Add the aubergine - initially they soak up all the oil but keep pressing down on them with a spatula and as they cook they release it again.

Add the mushrooms and sweet potato along with the cumin and chilli powder, garlic and ginger.
Cook for a few minutes then add the lentils and the chickpeas including the water from the tin.
Top up with more water so that the ingredients are just covered.
Cook for about 10 minutes and then add the cabbage and peas and cook for a further 10 minutes. Add a little more water if necessary.

Make sure all the vegetables are cooked and then add the tamari and season to taste with salt and pepper.

Serve with some brown basmati rice and a green salad.

This makes a large amount enough to feed 6 people - it will also freeze well  - portion up into small freezer containers or bags and do the same with the rice. Great for an instant healthy meal when you are too tired to cook. 

Coconut oil is a great oil to cook with - it can be heated to high temperatures without being damaged and although it is a saturated fat it does not raise cholesterol levels.

Recipe by Liz Nolan