We started with 3 cloves of smashed garlic and a diced white onion, sautéed in some olive oil. We left threw in a cubed aubergine, sliced red peppers and three diced tomatoes. Once all the vegetables have simmered down, we added ground coriander, cumin seeds, ground ginger, paprika, and a teaspoon of curry powder. Adding in a tin of chickpeas, we also some Alpro soya cream, creating a creamy based curry. Serve with freshly chopped coriander.
We fluffed up some couscous, by adding one part couscous to two parts boiling water and left to cover with a tea towel for 10 minutes or until swollen. Run through some chopped coriander, olive oil and seasoning for extra flavour.
This was a winner, the meal and the company was definitely enjoyed!
