I’ve been wanting another curry ever since having that delicious curry at Beacons Festival at the Gandhi’s Flip Flop. So I decided that’s what was happening for our dinner!
1 Red Chilli
A handful of Trimmed Beans
1 Skinned Aubergine cut into cubes
2 chopped Carrots
1 tsp Red Chilli Powder
1/2 tsp turmeric
1/2 tsp ground cumin
1 tsp minced chilli
Some tomato purée
Some lemon juice
I boiled the carrots and beans a little whilst blending the spices and ginger in some oil.
Then I added the garlic, red chilli and onions to the pan and fried for a while. I then added the Aubergine, carrots and beans. After a few mins I added the passata and tomato purée.
I let that all cook for about 20/30 mins added some minced chilli to heaten things up a bit.
It tasted really good if I do say so myself! It was more or less as good as one at my favourite curry house (although not quite there!)
The best thing was it was gluten free and vegan!! No harm to anything!