Creamy aubergine curry with sag aloo

Dishes filled with exotic spices can at least make you feel like you are in a warmer country, even if you are peering out of your window at a wet and grey day. I was a vegetarian for nearly ten years and although I never really missed the taste of meat, I did miss the texture, which is why I ate a lot of aubergine. Of course it doesn’t have the exact texture of meat, but it is the closest you will come to it whilst eating vegetables and an added bonus is that aubergine absorbs the flavours of the herbs and spices really well, making it the perfect ingredient for a curry.

Chances are, if you are ordering a curry or sitting down to a meal at an Indian restaurant, then you may have chosen a meat-based dish (unless you are vegetarian of course). Try making a veggie friendly curry, as many traditional Indian dishes are vegetarian, because many Indians are vegetarian. You will not miss the taste of meat, because of all the other wonderful flavours that are going on. You can make it as hot or as mild as you like, which is why I really like using coconut milk in curries, as it cools it down for those that don’t like the heat, but for those that do, they can add an extra kick of chilli once it is all served up.