Tuesday, 9 June 2020

Chickpea and Aubergine Curry with Quick Flatbread

It goes without saying that this platform wholeheartedly supports the Black Lives Matter movement. I encourage every single one of my non-black readers to take an active stance against racism; to do the work necessary to dismantle it in yourselves and in the society around you. To educate yourselves and amplify/support black voices and donate to charities involved with the movement. I've shared thoughts and resources on my Instagram page, so do check it out. The work never ends and championing the lives of black people is certainly not a passing trend.

With the heaviness of the last few weeks, I've recognised the importance of nourishing myself and prioritising my well-being. Cooking, amongst other practices such as journaling, has always been that centring and calming activity for me. I hope it can be the same for you.

Enjoy the quick and easy recipe below. It uses ingredients that you probably already have at home and tastes like a dream. As always, share your creations with me online and tag @vegannigerian :)



Ingredients
(serves 4)

For the curry:
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin chickpeas (drained)
- 1 aubergine (cubed)
- fresh kale leaves
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
- salt to taste

For the quick flatbread:
- 6 tbsp plain or spelt flour
- 2 tbsp self-raising flour
- 1 tbsp sunflower oil
- pinch of salt
- warm water (enough to form a soft dough)

Place all the ingredients for the curry (except the kale) in a saucepan and simmer on medium heat for 10-12 minutes. Add the fresh kale at the last minute.

Form a soft dough with the flatbread ingredients. With floured hands, shape into a roughly round shape with your palms and fingers. Cook in a lightly greased frying pan for a couple of minutes on each side until golden brown spots appear.


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