Vegan_Food_and_Living_Cookbook_-_Spring_2019

Spicy Weekend^ RECIPES

42 VEGAN FOOD AND LIVING COOKBOOK: SPRING

Red Thai aubergine and chickpea curry

By Mindful Chef (www.mindfulchef.com)

Serves 2 | Prep 15 mins | Cook 50 mins | Calories 620 (per serving)

240g (1 cup) cooked or
canned chickpeas, drained

700ml (3 cups) boiling

water, divided

80g (¾ cup) green beans

1 aubergine

1 unwaxed lime

2 tbsp red Thai curry paste

2 tomatoes

2 tsp desiccated coconut

4cm (1½in) fresh ginger

30g (2 tbsp) creamed

coconut

100g (²/ 3 cup) black rice

sea salt and black pepper

coconut oil, or olive oil

for frying

1 Rinse the black rice and place in

a saucepan with 500ml (2¹/ 8 cups)

boiling water and a pinch of sea salt.

Allow to simmer for 25-30 minutes,

or until cooked.

2 Peel and finely chop or grate the

ginger. Cut the aubergine into 2cm

(0.8in) pieces and roughly chop the

tomatoes. Trim the green beans and

slice in half widthways.

3 Drain the chickpeas. Dissolve the

creamed coconut in a jug with

200ml (¾ cup) boiling water.

4 Heat a large pan with 2 tsp oil on

a medium heat, fry the aubergine for

5 minutes, then stir in the ginger and

the red Thai curry paste. Cook for

a further 2 minutes until the

aubergine has softened. Add

the creamed coconut, chickpeas

and tomatoes and simmer for

10 minutes until the sauce has

thickened. Season with

a pinch of sea salt.

5 Heat a frying pan with1 tsp oil on

a medium heat and add the green

beans, cook for 5 minutes, turning

frequently. Then add the desiccated

coconut and cook for a further

2 minutes.

6 Drain the black rice.

7 Serve the red Thai aubergine and

chickpea curry on two warm plates

alongside the black rice and the

coconut green beans. Squeeze over

the juice from the lime, to taste.

Total fat Saturates Salt Sugar Protein

31.1g 8.9g 1.6g 21.6g 13.9g