(no subject)
A lot of my cooking is based entirely on what needs using up.
Today I made creamy aubergine, chick pea and sweet potato curry (vegan, gluten-free, coconut-free, soy-free).
Ingredients:
*2 aubergines that had been on sale for 39p each so seemed like a good idea only I never seem to know what to do with them. You may know these as eggplants. (If you need to keep nightshade free, you won't have these in your fridge, just use whatever you do have that needs using up and replace the passata with stock and leave out the chilli and actually I don't even know what curry spices are nightshade)
*1.5 onions (slightly shrivelled)
*3 sweet potatoes at the use or bin state
*one tin of chick peas with the water carefully drained off to make hypothetical vegan meringues except who am I kidding
*random spices (I used balti spice mix, turmeric, coriander seeds, mustard seeds, cardamom pods, chilli powder. These were carefully selected because I had used them in a parsnip soup yesterday and had not yet climbed on the counter to put them away)
*odds and ends according to taste and availability - I used peanut butter, passata and almond milk. If you are nut free and/or legume free then pick a milk that doesn't make you ill and sunflower seed butter?
*oil of choice, but avoid olive because it'll burn
Preparation:
-Chop sweet potatoes into chunks and either parboil them or or just bung then in the microwave like I did.
-Chop aubergines into big chunks
-Finely dice the onions into big chunks because you can't be bothered with all this chopping
-Fry onions and spices in oil until golden
-swear because you used olive oil and it's smoking and you didn't think it through
-add aubergine and more oil, fry some more
-put in the chick peas far too soon, then realise the aubergine isn't going to cook amazingly by frying.
-add a few tablespoons of water because you can't get the aubergine to cook otherwise
-simmer away for a bit. Drat, it's dry.
-add passata
-Pour in almond milk for a creamy taste.
-oh dear that was too much, how shall I thicken it?
-oh it'll be fine, stick in the sweet potato, some of that will thicken it
-nope still runny
-add a big dollop of nut butter
-HEY, what, that worked?! What a lovely creamy texture. It's like I planned it!
Today I made creamy aubergine, chick pea and sweet potato curry (vegan, gluten-free, coconut-free, soy-free).
Ingredients:
*2 aubergines that had been on sale for 39p each so seemed like a good idea only I never seem to know what to do with them. You may know these as eggplants. (If you need to keep nightshade free, you won't have these in your fridge, just use whatever you do have that needs using up and replace the passata with stock and leave out the chilli and actually I don't even know what curry spices are nightshade)
*1.5 onions (slightly shrivelled)
*3 sweet potatoes at the use or bin state
*one tin of chick peas with the water carefully drained off to make hypothetical vegan meringues except who am I kidding
*random spices (I used balti spice mix, turmeric, coriander seeds, mustard seeds, cardamom pods, chilli powder. These were carefully selected because I had used them in a parsnip soup yesterday and had not yet climbed on the counter to put them away)
*odds and ends according to taste and availability - I used peanut butter, passata and almond milk. If you are nut free and/or legume free then pick a milk that doesn't make you ill and sunflower seed butter?
*oil of choice, but avoid olive because it'll burn
Preparation:
-Chop sweet potatoes into chunks and either parboil them or or just bung then in the microwave like I did.
-Chop aubergines into big chunks
-Finely dice the onions into big chunks because you can't be bothered with all this chopping
-Fry onions and spices in oil until golden
-swear because you used olive oil and it's smoking and you didn't think it through
-add aubergine and more oil, fry some more
-put in the chick peas far too soon, then realise the aubergine isn't going to cook amazingly by frying.
-add a few tablespoons of water because you can't get the aubergine to cook otherwise
-simmer away for a bit. Drat, it's dry.
-add passata
-Pour in almond milk for a creamy taste.
-oh dear that was too much, how shall I thicken it?
-oh it'll be fine, stick in the sweet potato, some of that will thicken it
-nope still runny
-add a big dollop of nut butter
-HEY, what, that worked?! What a lovely creamy texture. It's like I planned it!