I love curries :) you can literally just throw them together and add loads of veggies to make them super healthy!!

Aubergine and Chickpea Curry (serves 2)

  • Avocado oil
  • 2 Cloves of garlic- peeled and finely chopped
  • Thumb size piece of ginger
  • Red onion
  • Coriander - roughly chopped
  • 2 good handfuls of spinach
  • 50g cashew nuts
  • Tin of chick peas
  • Tin of chopped tomatoes
  • 500ml low salt veg stock
  • 1/2 Aubergine -cubed
  • Dried spices -2tsp ground coriander, 1tsp Cumin , 1tsp chilli powder, 1 tsp mustard seeds 1/2 tsp cinnamon, 1/2 tsp turmeric
  • salt
  • splash of soy sauce

In a large saucepan , medium heat cook the onions, garlic and finely chopped ginger until soft then add all of the spices and salt. cook for about 30 secs and then add the tin of tomatoes and the hot stock. cook for about 10 mins stirring occasionally . Now add the chickpeas, aubergine and cashews and simmer away for another 10 mins. Add the spinach and stir in until wilted and some coriander and season with a splash of soy sauce. stir and serve.

Top with some coriander and serve with Rice or just a naan bread.... the curry is quite filling.

This Lentil Curry is one of my favourite Dinners and I make this a lot.... its quick and easy to make, really tasty and full of goodness!!!

I make a less spicier version for my toddler and he loves it!!


  • 2 Sweet potatoes - washed and chopped into cubes
  • Sea Salt and black pepper
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • avocado oil ( or whichever oil you use)
  • 2 cloves of garlic-chopped
  • 1 green chilli finely chopped
  • 1 red onion-chopped
  • thumb size piece of ginger -peeled and chopped
  • dried spice mix - 1tsp of each cumin, ground corriander, turmeric, cinnamon
  • 200g red lentils
  • 400ml tin coconut milk
  • 400ml veg stock
  • 2 large handfuls of spinach
  • bunch of coriander roughly chopped
  • juice of one lemon
  • sprinkle of desiccated coconut

Preheat your oven 220 C / fan 200 C Gas 7 Put the sweet potatoes on a baking tray sprinkle with salt and pepper. Grind you fennel & cumin seeds in a Mortar and Pestle and sprinkle over the potatoes with a drizzle of oil. Roast for 20-25 mins they want to be nice and soft and the skin slightly crispy. While they are cooking make the Dhal. Get a large saucepan and cook the Garlic, chilli, ginger, red onion in a little oil until its soft. Add the dried spice mix ingredients to the pan and cook for a couple of mins. Add the lentils, coconut and stock to the pan and simmer away for about 30 mins( keep giving it a little stir every now and then) once done ... take it off the heat and add your spinach, lemon juice and half of the coriander and give it a stir to wilt the spinach.

I like to serve mine in coconut bowls .... Topped with the sweet potatoes, the rest of the coriander and a sprinkle of desiccated coconut!!! Enjoy :)