½ cauliflower, cut into florets
1 aubergine, cut into chunks
2 tbsp olive or vegetable oil
1 large onion
3 tbsp Keralan curry paste
1 tsp turmeric
160g Garden Gourmet Mediterranean Fillet Pieces (or similar)
3 tbsp desiccated coconut
400ml Wunda Unsweetened (or similar)
400g can drained chickpeas
Large handful cherry tomatoes
1 lime, juiced
Handful coriander leaves
Steamed basmati rice, to serve
1. Heat oven to 200˚C, (180˚C for fan ovens), gas mark 6.
2. Coat the cauliflower and aubergine in 1tbsp of the oil and tip out onto a baking sheet. Roast for 20 minutes, turning the veg halfway through cooking, until everything is golden and tender.
3. Soften the onion in the remaining oil in a large saucepan. Stir in the curry paste and turmeric to the saucepan and cook for a couple of minutes until fragrant. Tip in the Garden Gourmet fillet pieces and fry for 2-3 minutes. Add the desiccated coconut, Wunda, chickpeas, cauliflower and aubergine to the saucepan and bring to the boil. Turn off the heat and stir through the tomatoes.
4. Add the lime juice, coriander and season to taste before spooning the curry over the freshly cooked rice and then dive in!
Did you like this dish? Try this vegan chicken-style curry recipe.
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