This vegan curry is incredibly easy to make and only requires six ingredients.
It's a great recipe if you're looking to cut down on meat and get more veggies into your diet and combines fragrant harissa paste with meaty aubergine and umami tomatoes.
It makes a lovely midweek meal and will definitely warm you up during the colder months.
Serve with cooked quinoa (or couscous if you prefer) and dig in.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Cal/Serv:
333
Ingredients
3Tbsp.
olive oil
3
aubergines, roughly chopped
2tsp.
harissa paste
800g
ripe tomatoes, roughly chopped
225g
dried quinoa
large bunch parsley, roughly chopped
Directions
Step 1
Heat 2tbsp of oil in a large pan over a high heat. Add aubergines and 1/2tsp salt, stir, then cook for 3min until just beginning to soften. Add another 1tbsp of oil and fry for a further 3min, stirring occasionally, until lightly golden all over.
Step 2
Stir in the harissa and cook for 2min.
Step 3
Add 600g of the tomatoes and 5tbsp water. Reduce heat and simmer for 15min until veg are tender.
Step 4
In a medium pan, cover the quinoa with 1 litre cold water. Bring to the boil, cover and simmer for 15min until cooked. Drain. Season well, stir through 1tbsp oil, remaining tomatoes and most of the parsley. Sprinkle remaining parsley over stew to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
