Happy Diwali



Happy Diwali - the Indian festival of lights symbolising the spiritual victory of light over darkness is celebrated today and an integral part of the festivities is food.


I never need an excuse to eat Indian food so it's going to be a curry night for me. Here’s a vegetarian curry I posted a few months ago, I hope you like it. 

Ingredients

1 tin chickpeas drained 

440g passata

1 tin coconut milk 

1 large onion in half slices

2 aubergines in large chunks 

6 cloves garlic chopped

Cube of ginger chopped (thumb size) 

1 kallo french onion stock cube

1 tbsp olive oil

100ml water

1tbsp tomato purée

1tsp cumin seeds

1tbsp garam masala

7 cloves

1 cinnamon stick

7 dried curry leaves 

1tsp fenugreek 

1 tbsp honey 

2tbsp ground almonds 

1/4 red chilli sliced (seeds removed)

Sprinkle of salt 

Method

⭐️Add the oil, onions and aubergine to a frying pan. Cook on a medium heat, stirring occasionally for a few minutes

⭐️ Alongside this, prepare a curry paste using a mortar and pestle of tomato purée, garlic, ginger, garam masala and fenugreek 

⭐️ When the mixture starts to stick, add 100ml of water (aubergines are like sponges and soak up the liquid) and continue to cook for around 10 minutes when the aubergines start to soften 

⭐️ Add the curry paste, stirring it into the mixture with the cumin seeds, cloves, cinnamon and chilli and heat for another 5 minutes whilst stirring 

⭐️ Meanwhile, thoroughly rinse the chickpeas 

⭐️ Add the coconut milk, passata, chickpeas and stock cube.  Mix together and simmer on a low to medium heat for 15 minutes. 

⭐️ Add honey, ground almonds, curry leaves and salt and cook for another 5 minutes


What’s your favourite Indian dish? 

#diwali #Diwalifood #currylover #vegetarianfood #essexfood #colchesterfood #curry #saturdaynightdinner #fakeawaycurry

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