Mediterranean Vegetables Roasted with Lemon, Yogurt, Tahini & Pomegranate

You may think you have heard and seen this recipe in many guises before but don’t judge a book by its cover. This is a really interesting version in a few ways. First of all, the use of whole lemon just chopped up and roast with the veg. I showed you how to make preserved lemons the other day but this is even more simple. Secondly the tahini dressing which I would have been tempted to drizzle on top of the veg, here is used as a base to the vegetables, more like polenta or mash. It turns a plate of roast veg into a proper lunch.

Finally, the fact that the chickpeas are used twice, once in the dressing but the bulk of them are roast with the veg and the resulting crispy morsels add great texture and interest to this dish.

Mediterranean Vegetables Roasted with Lemon, Yogurt, Tahini & Pomegranate

You can use any combination of veg you like. A combination of root vegetable would work well.

Serves 2

1 red pepper, deseeded and chopped

1 aubergine, diced

1 red onion, halved and cut into thin wedges

1 unwaxed lemon, ¼ chopped (skin and all), the rest juiced

2 tbsp. extra virgin olive oil, plus extra to drizzle (optional)

400g can chickpeas in water, drained

1 garlic clove

2 tbsp tahini

3 tbsp natural bio yogurt

seeds from ½ a pomegranate

fresh parsley or coriander, chopped

Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, and season well with sea salt and freshly ground black pepper, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, sprinkle them with salt and roast the whole lot in the oven for 15 mins or so. Stir from time to time to ensure even roasting.

Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt and lemon juice and blitz with a stick blender until really smooth and thick adding a tablespoon or two of water to get it to the right consistency.

Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley or coriander. Drizzle of extra oil, if you like.

Aubergine Parmigiana

I remember making Aubergine Parmegiana  when I was in my teens. I thought it the height of sophistication; “Melanzane alla Parmigiana” an authentic, rural Italian peasant dish. I would laboriously fry off batches of aubergine slices dipped in flour and their sponge like texture would soak up unknown quantities of olive oil. Now a days I make a somewhat healthier version. Just brush the aubergines with olive oil and bake them in the oven. And to replace the flour, a light, crispy breadcrumb topping instead.

But be warned, it is still very rich. A little goes a long way and a side of crisp, green salad is essential to cut its intensity. I find the addition of fresh basil helps too.

Aubergine Parmigiana

Serves 4-6 (main course/side dish)

4 aubergines

Sea salt and freshly ground black pepper

Extra virgin olive oil olive oil

3 cloves of garlic, very finely sliced

800g good tinned tomatoes

1 tbsp dried oregano

200g mozzarella, thinly sliced

125g Parmesan, grated

50g breadcrumbs

Handful of basil leaves

Pre-heat oven to 200C. Cut the aubergines lengthways into 5mm slices. Brush with olive oil both sides and season. Lay out on a baking sheets lined with greaseproof paper. Bake in the oven until golden brown on both sides, turning half way through cooking.

Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add the garlic. Fry for a minute, then tip in the tomatoes. Bring to the boil, mashing the tomatoes, stir and then turn down the heat slightly. Add seasoning and the oregano, and simmer gently for 45 minutes, stirring occasionally. Stir in the basil and check seasoning

In a gratin dish, spread with a thin layer of tomato sauce, followed by a layer of aubergines (packing them tightly), mozzarella & Parmesan. Add another layer of aubergines, followed by tomato sauce, the cheeses and seasoning. Repeat this order until you have used up all the aubergine, finishing with a layer of sauce (you may not need all the sauce) – keep a little Parmesan back for the top.

Toss the breadcrumbs with a little olive oil and Parmesan and sprinkle on top. Bake for about 30 minutes, until bubbling and browned.

Moussaka

In the 70’s practically the only thing people could think of to do with an aubergine, was make Moussaka. Not that they probably knew how to make it, just that they had had it on holiday in Greece at some time, or failing that, in a dodgy local Greek Taverna and knew that it contained, amongst other things, aubergine. And it is a great dish. Delicious at this time of year – Summery, but robust enough to warm you up facing an English Summer rather than a somewhat more desirable Greek one. Never mind. Serve it with a nice crisp salad and some good red wine and it is bound to cheer you up!

aubergine slices

Baked aubergine slices

Moussaka 2

Moussaka

Serves 4

4 aubergines

Extra virgin olive oil

For the meat sauce

500g minced beef or lamb

2  onions (finely chopped)

2 cloves of garlic (very finely chopped)

1 tin chopped tomatoes (400g/ 14 oz.)

1 tbsp. tomato puree

1 tbsp. dried oregano

1 glass of red wine

sea salt and freshly ground black pepper

1 bay leaf

a pinch of cinnamon or one cinnamon stick

For the béchamel sauce

400ml milk

50g butter

100g flour

2 egg yolks

100g Parmigiano-Reggiano

Pre-heat oven to 180 C. Cut off the stalk of the aubergines and cut them into slices, ½  cm thick, length-ways. Lay them out on an oiled baking sheet. Season with salt and pepper and drizzle the aubergines with some olive oil and bake them for about 20 minutes, turning them over half way through and generally keeping and eye on them.

Meanwhile, prepare the meat sauce for the moussaka. Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly coloured. Stir in the garlic and the mince breaking it up with a wooden spoon and fry until the lamb has some colour. If the mixture is very oily, then drain and return to the pan. Season well with salt and pepper and add the tomato puree. The oregano and pour in the red wine and boil for a minute to evaporate. Add the tinned tomatoes, the cinnamon and the bay leaf. Rinse the tin of tomatoes out with an inch of water and add that too. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. Adjust seasoning.

Meanwhile, prepare the béchamel sauce for the moussaka. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add the milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. Bring to the boil over low heat while continuing to stir. Remove the pan from the stove and stir in the egg yolks, salt, pepper, and the grated cheese. Whisk well. Adjust seasoning.

Assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20 x 30 cm. Add a layer of meat sauce and cover with a layer of aubergine. Next add the other half of meat sauce and then the final layer of aubergine. Top with the béchamel sauce and smooth out with a spatula. Bake in the preheated oven at 180C for about 40 minutes, until crust turns light golden brown. You should wait for the moussaka to cool down for a while before cutting into pieces.

Moussaka 1

Aubergines Baked with Den Miso

This is one of my favourite aubergine dishes. I first had it about 30 years ago in a Japanese restaurant in Willesden Green called Sushi-Say and I am pleased to say that it is still there. In those days Japanese food was still quite rare in London and the menus would often be only in Japanese, or if they were translated into English, it was so bad that you were really none the wiser. The menu was full of mystery and you always ordered with a sense of apprehension, and anticipation, never quite knowing what would turn up. This of course all added to the fun as we dared each other to try out things that we had never had before. But when we first tried Aubergines Baked with den Miso, we knew we were onto a winner. It took many years to be able to recreate it at home, as once again Japanese recipes where scarcely in English and the ingredients where difficult to find, Not so now a days. You can get all the ingredients in a large supermarket, but if you want some fun, I do recommend visiting a good Japanese supermarket. Try Atari-ya.  They are scattered all over London and there is a good one next to Jarvis’s in Kingston.  Wandering amongst the shelves full of mysterious items, packed with lots of boxes and bottles that you have no idea what they are, it always takes me back to the old days,

Aubergines Baked with Den Miso

Aubergines Baked with Den Miso

3 medium aubergines

200g shiromiso (white Miso)

4 tablespoons sake (Chinese rice wine is good here if you have no sake)

4 tablespoons sugar

4 tablespoons Mirin

Sesame oil

Sesame seeds

Start by slicing the aubergines into two lengthways. Cut the surfaces diagonally as far as you dare, without cutting the skin. Brush with Sesame oil and bake for 30 minutes at 180C.  While the aubergines are baking, make the den Miso by combining the Mirin, sugar, sake and Miso.  Stir well to make a thick paste. You can gently heat it and reduce it a little to make it thicker. Spread this on the cooked aubergines, all over their upper surface, making sure the paste gets into the slashes. Sprinkle with Sesame seeds. Return to the oven for a further 10 to 15 minutes making sure that they do not burn. You can eat hot or cold.   It is delicious both ways but very rich.

Aubergines

Imam Bayildi

Aubergines are known as “poor man’s meat”, but as in the words of Yotam Ottolenghi, “I prefer to think of them as vegetarian’s rich treat”. It is great to give them center stage, as in this renowned Ottoman recipe – Imam Bayildi, literally meaning “the Imam fainted.”

The story goes that the Imam fainted when his wife told him she’d used up all the olive oil in making this dish. Aubergine is a like sponge; it loves to soak it up. You can omit the frying and just bake the aubergine in the oven instead, but will not be as authentic or as tasty.

Imam Bayildi

Imam Bayildi

2 medium onions, chopped

A lot of olive oil

2 garlic cloves, very finely chopped

1 small fresh red chilli, seeds removed and finely chopped

4 large tomatoes, blanched, peeled and chopped

1 tsp. dried oregano

2 tsp. ground cumin

Sea salt and freshly ground black pepper

2 medium eggplants

Small bunch coriander

Saute the onions in a little oil.  Add the garlic, chilli, cumin, salt, and pepper and fry for a minute more. Add the fresh tomato and oregano and cook until it comes together as a very thick stew (no liquid). Stir in the freshly chopped coriander. Check seasoning.

Cut the aubergines in half lengthwise. Cut into the flesh in a criss-cross fashion as in the photo. Season well with salt, especially into the cracks. Heat a generous amount of olive oil in a large frying pan over medium-high heat. Add the aubergines, cut side down, and fry gently, until dark golden-brown on cut side. Turn over and fry on skin side a couple more minutes. Remove from oil (most of it will have been absorbed) and place on paper towels to drain for at least 15 minutes. Hold the slits apart and spoon the vegetable mixture on to the aubergines. Arrange eggplants in a baking dish just large enough to hold them. Bake for 40 minutes, or until tender.

Fried Aubergines

Turlu Turlu

Good to my word, I tried out a fresh tomato sauce, just to see how it turned out. As far as I know, there are two schools of tomato sauce. The Italian version which consists of no more than olive oil, garlic and tomatoes and maybe a little basil, or the French version which can contain pretty much anything. I believe that this is because the Italian version relies heavily on superb ingredients, including very good tinned Italian plum tomatoes, so I decided to opt for the French. I used some onion, celery and garlic in my base, sweated down with olive oil and I added some wild dried Oregano. The results where certainly good enough for this week’s recipe of Turlu Turlu. This is a sort of Turkish Ratatouille, and just the sort of recipe I love. It literally means hotchpotch and can incorporate any number of different vegetables mixed with chickpeas, tomato sauce and lots of herbs. It is a great use up dish and I had a whole array of vegetables in the bottom of my fridge, which all went in, including beetroot, parsnips, red onions, red peppers, courgettes, sweet potatoes, fennel and carrots and of course, the tomatoes. But you could have added potatoes, squash, green peppers, cauliflower, aubergine or any other vegetable you have to hand.

veg for Turlu Turlu

This recipe seems a little more complicated than it is, but only because I insist on separating the vegetables up which cook better on their own. They need a lot of room and different times and this way, all your vegetables are perfectly roasted. It is worth the effort.

As for my tomato sauce – I am not sure it was good enough to just serve on its own with pasta but I will keep working on it and let you know how I get on.

Turlu Turlu 2

Turlu Turlu
Serves 4
1 red onions, cut into into 8 wedges through the root
1 large red bell pepper, de-seeded, and cut into large bit-sized chunks
1 head fennel, cut into into 8 wedges through the root
1 sweet potato, peeled and cut into large bit-sized chunks
1 parsnip, peeled and cut into large bit-sized chunks
A few beetroot, peeled and cut into large bit-sized chunks
3 courgettes, cut into 1cm slices, slightly on the diagonal
sea salt
freshly ground black pepper
extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon dried chili flakes, or to taste

For the sauce
6 Large ripe tomatoes
3 garlic cloves, chopped
1 stick celery, finely chopped
2 small onions, finely sliced

1 tin chickpeas, drained
Freshly chopped coriander
Freshly chopped parsley

Preheat the oven to 200˚C. Toss the red onion and red pepper with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the fennel with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, making sure as much surface area as possible is in contact with the tray and put in the oven. Combine the root vegetables – parsnips, beetroot and sweet potato. Toss with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the courgettes with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, make sure as much surface area as possible is in contact with the tray and put in the oven. You will have to check your veg regularly, and rotate veg to ensure even cooking, When your veg are cooked and a little caramelised remove them. Each tray will slightly different time. Meanwhile make your sauce. Sauté the onion and celery slowly in plenty of olive oil, for a s long as possible. Meanwhile, put a large saucepan of water on to boil. Cut a small cross in the top of your tomatoes. Add them to the pan of boiling water and boil for 1-2 minutes, until the skins begin to come away. Remove them with a slotted spoon and plunge them into a bowl of cold water. Remove the skins and roughly chop. Add the garlic to the onions and fry a minute more before adding the tomatoes. Cook down gently until the tomatoes have completely dissolved, Season with salt and pepper and oregano. Puree with a hand blender.

Just before your final tray of veg is ready, add the chickpeas and tomato sauce to the tray and return to the oven for 5 minutes. Then remove and add all your veg together. Stir gently to avoid mushing up the veg. Allow to cool slightly before adding your herbs. Serve warm or room temperature.

Turlu Turlu 3

Roast Aubergine and Cherry Tomato Pasta with Basil

Finally, for this week, a delicious pasta dish. When I was at then River Café (sorry, it is a week of name dropping) we often used to make this delicious Melanzane al Funghetto, which actually means aubergines cooked in the style of mushrooms, though I have no idea why! Anyway, I am sure that I will probably cook it on this blog very soon, but today I wasn’t looking for a side dish, I wanted a quick supper, so I decided to add some pasta.

Roast Aubergine and Tomatoes

I then thought that it might be nicer to roast the aubergine instead of frying it, to make it less oily and then I thought some little roast cherry tomatoes might be nice so I have called it Roast Aubergine and Cherry Tomato Pasta with Basil and I have to say, it was very nice.

Roast Aubergien and Cherry Tomato Pasta

Roast Aubergine and Cherry Tomato Pasta with Basil
Serves 2
1 large aubergine, cut into chunks
10 cherry tomatoes
3 tbsp extra virgin olive oil
2 fat garlic cloves, peeled
1 tin plum tomatoes
1 tbsp balsamic vinegar
Pinch of chilli flakes
handful basil leaves, shredded or torn
handful of drained capers
200g pasta such as penne or fusilli
Sea salt and freshly ground black pepper

Heat oven to 180C fan. Heat some of the olive oil in a large frying pan. Very thinly slice the garlic and fry until just golden brown. Add the tin of tomatoes, the balsamic vinegar, the chilli flakes and some salt and pepper. Let the sauce bubble away slowly on a low heat. If it gets too dry add a little water. Meanwhile toss the aubergine chunks with some of the olive oil, season well with salt and pepper and tip onto a roasting tray. Cut the cherry tomatoes in half and put them onto the roasting tray as well. Drizzle with olive oil, salt and pepper. Roast for about 20-30 mins but check the aubergines regularly and move around to ensure even cooking. Meanwhile cook the pasta and drain. Tip the cooked aubergine, basil leaves and capers into the tomato sauce and stir gently. Check the seasoning and adjust. Tip in the pasta, stir and tip into serving bowls. Scatter with the roast tomatoes and serve straight away with parmesan if you like.

Roast Aubergine Pasta Sauce

Smoky Aubergine Dip

Following on the Moroccan theme, one of my favourite dips is the delicious, smoky Moutabal or Baba Ganoush. There are many theories as to what is the difference between these seeming identical dishes, but I didn’t have time to read them, so I am going to call it Smoky Aubergine Dip.
It is best made on the barbecue. I have a gas one which is brilliant, as I use it all year round as a outdoor kitchen. Anything that is smoky or greasy just gets cooked outside, all year round. I’ve been known to grill vegetables in the rain. If you do not have a barbecue a griddle is good, or under the grill or even straight in the flame of the hob. What is important is to burn the outside of the aubergine, to get that smoky taste, but not too much so that there is no aubergine left under the skin.  Apart from that, it is super easy and really worth the effort.

Moutabal on plate

Smoky Aubergine Dip
2 large aubergines
1 small clove of garlic
1-2 tablespoons Tahini
Lemon
Sea salt
Cook the Aubergines either under a hot grill, directly over the flame of a gas hob or on a barbecue. It is very important that the aubergines are thoroughly blackened all over as this is where the imperative, fantastic smoky taste of this dish comes from. They must also be soft to the touch all over but do not overcook to the extent that all there is left is skin and no flesh. When it is well cooked through and the skin is blackened, leave to cool until you are able to handle them. If using a gas barbecue, turn it off and leave the aubergines to cool with the lid closed, in the smoke. Remove the stalk and peal of the skin. If they are perfectly cooked this is very easy. Leave to drain in a colander for about half an hour. Add to a food processor with the Tahini and garlic, and blend to a smooth and light puree. Add salt and lemon juice to taste. Serve in a bowl with little olive oil on top and a sprinkle of sumac or smoked paprika. Serve with warm flat breads.

Burnt aubergines

Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous & Tahini

This week I opted for a medium veg box less roots, and I have to say, I haven’t been quite so excited about my vegetable selection for a while. Sometimes I struggle for inspiration, for what to conjure up with yet more vegetables, but this week I could have used up my box three times over. The sight of parsnips and Brussel sprouts fills me with joy and is one of the few things I really look forwards to about winter – shorter days, central heating, layers of clothes, colds, mud and rain – no thank you but seasonal winter vegetables, being earthed up after a whole summer in the ground – now that’s a treat.

I started by putting nearly the whole box in one dish. A Moroccan inspired Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous. I put in the red onions, the parsnips, the aubergine, the cauliflower and the courgettes. Then I threw in half a butternut squash I had left after making last week’s muffin. Had I had carrots, sweet potato or peppers in my box, they would have gone in too. You could serve this with Cauliflower Cous Cous, my obsession of the last few weeks but this week I was yearning for the real thing.

When it comes to Harissa, they vary in heat, so be careful. My favourite is Rose Harissa which is packed with flavour, without being overtly hot, so you can use generously.

Roast Veg in Tray

Harissa Roast Vegetables with Coriander and Preserved Lemon Cous Cous & Tahini
Serves 4
½ butternut squash, squash into bite-size pieces (you can leave skin on the squash, it’s up to you).
3 parsnips, peeled and cut into large bite-sized chunks
3 courgettes, thickly sliced 1 ½ cms
½ cauliflower broken in to large florets, each cut in half
4 garlic cloves, leave skin on
2 red onions, peeled and cut into wedges through the root
1 aubergine, cut into large bite-sized chunks
1 tsp cumin seeds
2 tsp Ras el Hanuot
2 tbsp harissa paste
6 tbsp. Olive oil
2 tbsp. Tahini
1 lemon
200g couscous
Bunch of fresh coriander
4 small preserved lemons, seeds removed and finely chopped
Sea salt

Heat oven to 200C/180C fan/gas 6. Mix the harissa with 5 tablespoons of the olive oil, the Ras el Hanout and the cumin seeds. Add a teaspoon of salt. Use this to coat the vegetables before roasting. It is important that they have enough room, spread out on baking trays. Some veg, such as courgettes and aubergines benefit from having a tray to themselves if you want to make sure they brown. Root vegetables such as parsnips and squash which cook in similar times can share a tray. They cauliflower, onions and garlic cloves go together on another. Roast for 15 minutes before checking and moving around the veg to ensure even cooking. Check again after another 15 minutes and remove or give longer. They should all be golden brown and tender.

Meanwhile, make the Tahini dressing by very simply adding the juice of half a lemon to the Tahini with a large pinch of salt. Stir in enough water to make a smooth, creamy consistency. Check seasoning and add more salt or lemon juice to taste.

Meanwhile put couscous into a large bowl and put the kettle on. Mix the final tablespoon of olive oil in with the cous cous and a large pinch of salt. Massage the oil into the cous cous and then cover with boiling water. Set aside for 10 mins. Fluff up with a fork.

Meanwhile, chop your coriander and preserved lemons and add to the cous cous when ready. When the roast veg are ready, toss together, check seasoning and pile onto of the cous cous. Drizzle with the Tahini sauce.

Cous cous

Aubergine, Cauliflower, Spinach and Chickpea Curry with Cauliflower and Coconut Rice

I actually managed to get away for half-term but returning to the hell of the school run, now that the clocks have changed and it is darker and gloomier, soon knocked any feelings of recuperation out of me. With winter setting in, I am turning to more warming, comforting suppers and nothing cheers me up more than I good curry. The autumn vegetables at this time of year really lend themselves to Indian food and I like to roast them to cut down on oil and keep more texture. However, because the ingredients are cooked separately it is important to let the finished curry sit for a while to allow the flavours to infuse. It is even better the next day.

Following my theme of the last few weeks, I have carried on experimenting with cauliflower, this time serving my curry with “cauliflower rice.” You can add all sorts to your cauliflower rice. For this Indian version, I particularly like the addition of the coconut oil but as I was serving it with curry, I let it at that. But you can turn it into a dish in its own right by adding amongst other things, onions, cumin seeds, chilli, ginger, garlic or herbs such as coriander.

It might even be nice to try versions from other countries. How about a Spanish version with Chorizo and peppers. Watch this space!

Roast aubergine

Aubergine, Cauliflower, Spinach and Chickpea Curry
Coconut oil
3 small onions, peeled and thinly sliced
2 aubergines, cut into 1” chunks
1 head of cauliflower, large outer leaves removed
3 garlic cloves
Large knob of garlic
1-2 fresh red or green chilli
2 tsp ground cumin
1 tsp. turmeric
1 tsp. ground coriander
1 tsp cardamom seeds, (not pods) freshly ground in a pepper-mill (try a good Indian or health food shop)
2 large handfuls of perpetual spinach (or 1 large handful of true spinach)
1 tin chickpeas
1 tin plum tomatoes
Large bunch of fresh coriander, washed and chopped
Sea salt and freshly ground black pepper

Pre-heat the oven to 180⁰C. In a heavy bottomed saucepan gently fry the onions in some coconut oil for about 15-20 minutes until really soft and just light golden brown. Meanwhile toss your aubergine in some oil, season with salt and pepper and lay out on a baking sheet, lined with grease-proof paper, with plenty of room to allow it to cook evenly. Roast in the oven until golden brown, about 35 minute. Redistribute from time to time.

Remove the core of the cauliflower and break or cut into even sized florets. You can use the small inner leaves. Do exactly the same with the cauliflower as the aubergine.

Roast Cauliflower

Meanwhile scrape the ginger with a teaspoon to remove the skin. Apparently the most nutritious layer of the ginger is just under the skin, so do this carefully. Grate finely. Peel the garlic and grate finely as well. Cut the chillies in half and remove the seeds. Finely chop. Add the ginger, garlic and chilli (only add one chilli to start with. You can always add more but you cannot take away once it is in.) Cook for one minute more and add the spices. Fry for one minute before adding the tin of tomatoes. Refill the tin with water and add too. Use a spoon to break up the tomatoes and season well with salt and pepper. Add the drained tin of chickpeas. Allow to gently bubble away for at least half an hour. Check the seasoning.

Meanwhile if using perpetual spinach, remove the leaves from the stems and blanch the leaves in a large saucepan of boiling, salted water for about 3 minutes. Remove with a slotted spoon and allow to dry, spread out on a tea towel. When the cauliflower and aubergine is cooked add to the tomato base. Use the tea towel to squeeze out any excess water in the spinach and roughly chop. Add to the curry with the coriander, stir well and allow to sit for at least half an hour, whilst you cook your rice, before serving.

Cauliflower cous cous

Cauliflower Rice
1 head of cauliflower, trimmed and cut into florets.
1 tablespoon coconut oil
Sea salt

Using a food processor, whiz up the cauliflower until evenly all very finely chopped. You can use a grater to do this instead. Heat the coconut oil in a large, deep frying pan and add the cauliflower. Season with sea salt. Cook, stirring regularly until the cauliflower is tender. The releasing moisture from the cauliflower will gently steam it. Do not allow to colour.

Aubergines