Quick Curries
Recipe by California Walnuts, californiawalnuts.co.uk
Top tip:
Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end.
California Walnut, Aubergine & Mushroom Keema Curry
Makes 4
A quick curry that can be whipped up with minimal fuss for a tasty and nutritious lunch or dinner.
• 150g (5.3 oz) 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 (7 oz) mushrooms, sliced
• 400g (14 oz) can chopped tomatoes
• 100g (3.5 oz) baby spinach
• 225g (8 oz) basmati rice, cooked
1 Soak the walnuts in lukewarm water for 20 minutes, drain well.
2 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.
3 Stir in the tomatoes, 100ml (3.3 fl oz) water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
4 Serve with the cooked basmati rice.
Recipe from 5-Ingredient Vegan Cooking by Kate Friedman (Page Street, Publishing Co. 2021). Photography by Kate Friedman.
Simple Snow Peas with Red Curry Coconut Broth
Serves 2
This simple Thai-inspired dish is perfect for cosying up with on a chilly afternoon. It’s both spicy and sweet — products of the red curry paste and creamy coconut milk.
• 185g (6.5 oz) • 1 tbsp (see Top Tips)• 1 tbsp minced (see Top Tips)• 1 tbsp minced (see Top Tips)• 1 (4 oz [113g]) jar • 2 (14 oz [414ml]) cans • 2 tbsp • 125g (4.4 oz) , washed with the ends trimmed• 30g, roughly chopped (optional)• 1 , cut into wedges (optional)
