California Walnut, Aubergine and Mushroom Keema Curry
Preparation time: 20 minutes
Cooking time: 20 minutes
Nutrition: Per serving
561 Kcal Fat
Make curry night meat-free with this meatless keema curry with walnuts, aubergine and mushrooms.
Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end.
150g California Walnuts, chopped
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 chopped tomatoes
100g baby spinach
225g basmati rice, cooked
Soak the walnuts in lukewarm water for 20 minutes, drain well.
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.
Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
Serve with the cooked basmati rice.