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Recipes from the Mamawell kitchen plus guests.

Warming Veggie & Chickpea Curry.

This is a staple in our kitchen as it ticks so many boxes. Really quick to make, delicious, nourishing and nutritious, uses up lots of leftovers, veggie - and cheap! It's great heated up the next day for leftovers and you could easily add chicken or something like lamb if you wanted.

Serves 2 plus leftovers

Prep time: 10 minutes

Cook time: 20 minutes

Batch-cook me!


· 1 large aubergine/eggplant

· Any other veg: courgette, cauliflower, broccoli, tomatoes, potatoes

· 1 onion, diced

· 3 garlic cloves, finely chopped

· 1 tablespoon garam masala

· 1 tablespoon ground cinnamon

· 1 tablespoon ground coriander

· 1 tablespoon ground cumin

(or substitute the spices above for 2 tbsp of medium curry powder)

· 2.5cm/1-inch piece of fresh root ginger, peeled and grated

· 1 x 400g can chickpeas, drained and rinsed

· 1 x 400g can chopped tomatoes

· 1/2 x 400g can coconut milk


1. Chop the aubergine, cauliflower & courgette (if using) into small pieces and roast in separate dishes with a little oil until browning at the edges. The aubergine will take longer than the others.

2. Whilst the aubergine is cooking, heat a tablespoon of oil in a frying pan over a medium heat. Add the chopped onion and cooked gentle for 4 minutes, not browning it. Add the chopped garlic & ginger and fry gently for another 2 minutes. Add the spices and fry for another minute being careful not to burn it.

3. Add the rest of the roasted veg, or any chopped veg you're using. Add the tin of chickpeas, tin of tomatoes and 1/2 tin coconut milk. If you like things spicy you could add some chilli at this point. Bring gently to the boil and then put on a lower simmer until the veg are soft and it's slightly thickening. Around 10 minutes. Add a dash of water if it looks a bit dry.

4. Serve as it is! Or add some bread to the side and chopped. coriander and spoon of yoghurt on the top.

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