Walnut, Aubergine & Mushroom Keema Curry

To kick-start vegan month (November), California Walnuts has developed seven meatless meals for each day of the week.

The mild and creamy flavour of California Walnuts can be enjoyed in a host of recipes. Once ground, walnuts also offer a wholesome, plant-based meat substitute that can work in curries, pizza toppings and more.

Course: dinner 

Prep Time: 20 minutes 

Cook Time: 20 minutes 

Servings: 4

Calories: 561kcal

Ingredients

• 150 g 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
• 200 g mushrooms sliced
• 400 g can chopped tomatoes
• 100 g baby spinach
• 225 g basmati rice cooked

Instructions

• Soak the walnuts in lukewarm water for 20 minutes, drain well.
• 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.
• Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
• Serve with the cooked basmati rice.

Cooks tip

• Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end.

Nutrition

Serving: 481g | Calories: 561kcal | Carbohydrates: 52g | Protein: 16g | Fat: 31g | Saturated Fat: 3.6g | Fibre: 8.2g | Sugar: 9.2g