Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

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Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.

Serves: 4

Prep: 10 mins
Cook: 45 – 60 mins

Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.

Method: 

  1. Preheat the oven to 200F
  2. Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
  3. Add all of your dried spices and chilli and coat the onions and garlic well
  4. Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
  5. Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
  6. While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
  7. Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
  8. Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
  9. Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
  10. Enjoy!

Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements. 

The Lockdown Larder – Vegan Chickpea and Coconut Curry with Pea Raita

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Friday nights can still be curry night with a few store cupboard ingredients!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.

For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Method:

  1. Chop your garlic and onion and gently fry in a pan with the oil until softened
  2.  Add your curry paste and mix well
  3.  Pour in the coconut milk and passata, give it all a good stir
  4. Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
  5. And that’s it…serve with rice and the pea raita if you wish
  6. Enjoy!

That’s a Wrap!

So that’s it!

All 52 recipes from the World for the World complete, with a few extras thrown in along the way… uploaded, prepped and eaten…Bringing you new ideas from places like Syria, (for which there were two recipes), Ethiopia, Madagascar, Afghanistan, Iraq, Haiti and even Yemen.

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I hope you have enjoyed our culinary trip this year and have got to try a few of the recipes too, it’s been a real journey for me and I have learnt a lot about other places I wouldn’t have had I not started this project -researching ingredients, cuisines, methods of cooking, and traditions from around the World.

 

Through our shared love of food, I also hope FeastforFamine has helped raise awareness of the struggles children face day to day around the World.

Together we have raised £1,182.34, which has already started to help provide a better future for children in the UK and overseas and with the monies raised we have helped support the work needed to improve the education, health and rights of children everywhere, so a huge thank you to everyone who has shown their support to my year of fundraising.

If you would like to find out more about the amazing work of Save The Children, please visit their website for more details:

http://www.savethechildren.org.uk

FeastforFamine will be back next year but not yet sure when, so to keep you going I have put together a list of all of the recipes covered this year below.

Thank you again for your support and I look forward to cooking with you in 2020!

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Happy New Year

Cheers!

Rosalyn x

Recipe Index

Inspired by the Ukraine: Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Nigeria: Peanut Butter, Coconut and Banana Chip Crumbly Cookies

Super Easy Gluten Free Nutella Cookies

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Zimbabwe: Tomato Chicken Stew with Peanut Butter Rice

Inspired by Mozambique – Rich Chocolate, Cashew Nut and Sweet Potato Mousse

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh

Inspired by Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Syrian Inspired Fruit Salad

Syrian Inspired Aubergine Dip with Honey and Pistachios

Inspired by Greece – Oregano and Garlic Roasted Tomatoes with Lemon, Feta and Olive Topped Jacket Potatoes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado Salad

Indian Inspired – Chickpea Dahl with Eggs and Homemade Raiti

Inspired by Afghanistan: Spiced Slow Cooked Lamb, Carrot, Almond, Tumeric and Sultana Rice with Carrot Yogurt

Inspired by Spain – Smokey Bean Stew with Paprika Mayo

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by England – Egg and Bacon Oven Baked Muffins

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by the Philippines: Tapioca and Mango Jelly Pots

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Inspired by Iraq – Cucumber, Dill and Yogurt Soup

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles

Inspired by South Africa – Mild Beef Curry with Banana

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by New Zealand – Orange, Honey and Macadamia Nut Pavlova

Inspired by Libya – Spiced Orange Chicken with Coriander and Pinenut Pasta

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by the USA – Key Lime Pots

Inspired by Australia – Beer soaked Chicken Wings with Apple and Cucumber Salad

Inspired by Portugal – Chorizo Loaf

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Egypt – Courgette and Chickpea Salad with Dukkah

Inspired by Korea – Vegan Asparagus and Ginger Pancakes

Inspired by Guatemala – Coffee, Banana and Chocolate Condensed Milk Ice Cream

Inspired by Jordan – Oven Baked Fragrant Rice with Crispy Chickpeas and a Parsley Lemon and Cucumber Sauce

Inspired by Kenya – Ginger Drizzle Sponge Cake

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Inspired by Hungary – Orange Pepper and Paprika Soup

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Inspired by Canada – Maple Syrup and Pecan Candy Apples

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Inspired by Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Inspired by Italy – A Kinda Osso Buco Ragu with Smashed Rosemary Potatoes

Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Inspired by China – Prawn Party Puffs

Inspired by Austria – Maya’s Christmas Butter Biscuits

Inspired by Russia – Winter Potato Salad

October Recipe Review – From Canada to Hungary

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Hi All,

So it really feels like autumn now, brighter mornings and darker nights, a slight chill in the air and the autumnal colours starting to show.  I love autumn and look forward to embracing the changes at this time of year and I hope my recipes for have reflected this, so let’s look back over Feastforfamines’ October recipes…

First stop and a place very close to my heart was Sri Lanka for the Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola, I really loved the earthiness the roasted spice mix added to this curry along with the freshness of the Pol Sambal, you could keep even omit the prawns in this recipe and make it vegan and I think it would still taste just as good.

Next stop was a burst of colour with the Inspired by Hungary – Orange Pepper and Paprika Soup, perfect for warming you up on a cold day, whilst making sure you get a good dose of much needed vitamin C.

Long walks and lazy brunches are some of the things I like to do in autumn, as well as looking out for seasonal produce and pears always make me think of autumn so created this: Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey, a healthier alternative on a French classic, you could also use other fruits such as apples, plums etc and add a dollop of creme fraiche for extra deliciousness.

Last stop in October was to Canada for the Inspired by Canada – Maple Syrup and Pecan Candy Apples, a twist on the classic Halloween/Bonfire Night treat!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Luckily the oven roasted spice mix makes enough for two curries, as you will want to make this again and again! Filling, earthy flavours with the added zing of the ‘Cheats Pol Sambola’ to really tickle your tastebuds.

Serves: 2, or 4 if you add rice

Prep: 30 mins
Cook: 30 – 40mins

Ingredients: For the Sri Lankan Spice Mix, 1 tsp. black peppercorns, 1 tsp. cumin seeds, 2 tsp. mustard seeds, 2 tsp. fennel seeds, 2 tsp. coriander seeds

For the lentils: 1 cup of red or yellow lentils, 3 cups of cold water, 2 cloves, 1 cinnamon stick

For the curry: 1 can of full fat coconut milk, 12 – 16 King Prawns (depending on size and how many you want!), 2 garlic cloves, 1 thumb sized piece of ginger peeled, 1 red chilli, 1 tsp of coconut oil, (can use vegetable oil), 1 tsp. tumeric

For the ‘Cheats Pol Sambola’: 1/2 small red onion finely sliced, 1.1/2 tbsps. of natural desiccated coconut, 1/2 tsp. of dried chilli flakes (more of less depending on how much heat you like), juice of 1/2 a lime, 1 tsp. fish sauce.

Method:

  1. First pre-heat your oven to 200F, place all of the spice mix spices in a roasting tin and roast for 8-10 minutes until starting to brown
  2. Rinse your lentils and add to a pan with 3 cups of cold water, the cloves and cinnamon stick
  3. Bring to the boil and then simmer for 10-15mins until softened, drain and remove the cloves and cinnamon stick and put to one side until ready to use
  4. Now make your ‘Pol Sambola’, by mixing all ingredients together and then placing in the fridge until ready to use
  5. Once your spices have cooled a bit give them a good bash in a pestle and mortar or a quick blitz in a food processor
  6. Heat the coconut oil in a large pan and add the garlic, chilli, turmeric and ginger, fry for a few minutes then add half of your spice mix, save the rest in an air tight container for another time!
  7. Fry for a further 2 – minutes before adding the cooked lentils and coating well in the mixture
  8. Add the coconut milk and simmer for 10mins
  9. Add your prawns and cook for a few minutes longer to heat through
  10. Serve with ‘Pol Samba’ and enjoy!
Three decades of civil war and the tsunami in 2004, have left the children of Sri Lanka extremely vulnerable with many of them still suffering from both emotional and physically scars. The tsunami killed tens of thousands of people and flattened towns and villages. Save The Children have since rebuilt 21 schools, safe places for children to play and provided emergency aid and education to 130,000 children. They are also working with local organisations and government to reunite children with their families and develop Early Children Care and Development programmes to give children a better future. To find out more please visit:

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

Thanks x