Having a couple of meat-free meals a week is a really easy way to slash your bills.
And believe you and me, you won’t be missing out with something as stunning as this. A delicious
aubergine daal and easy ashomemade chapattis. Ok so this recipe is all about bigging up
the veg. The story begins with one large aubergine. So what I wanna do is just roast this off.
Cut a aubergine up into nice little chunks. Now to start loading up the flavours with
two red onions. Just peel them and roughly slice them. Throw them into a oven proof dish
along with the aubergine. Next up dollop in four heaped teaspoons of Rogan Josh curry
paste. Along with four cloves of garlic, a little oil, sea salt and two thumb sized pieces
of ginger. Have nice little massage up. Get it in one nice fine layer, just like that. So
whack this in the oven at 180 degrees. After about 20 minutes, they’ll be cooked down and
super sticky. So now for the delicious daal, I’m using 500g of yellow spilt peas. Stir
in a veggie stock cube and two litres of boiling water. Go in with half of the roast veggies
to boost the flavour. And it’s gonna go really thick, kinda with a mash potato texture.
Shimmer for about an hour and 20 minutes until the spilt peas are tender and gorgeous.
I’m gonna pop this aubergine back in the oven and turn it off. Just to keep it warm.
Next up is the homemade chapattis. 250g of wholemeal flour, salt, olive oil, 150ml of water
and boom, the perfect chapati dough. It’s good to give it a ruddy good needing, just for 30 seconds or a minute
Then roll into a nice sausage shape and divide into 12 portions.
So just flatten it out, like that, into your flour and roll it out. Couple of rolls, turn it,
couple of rolls turn it. Cook on a medium heat for just over a minute on each side.
Let’s just turn these over, it’s all looking pretty damn good. And keep warm until you’re ready
to eat. And one last thing you gonna do that’s gonna give you a hit, it’s called a Tempeh.
And a tempeh is basically a herbed or spiced oil. Start by frying a few mustard seeds in
some groundnut oil. Finely slice one chilli and then we’re gonna add to the story an amazing
herb. Curry leaves are like the phenomenon that transform your curries.
Now no curry would be completely without a side of rice. I’m using basmati. Time to plate up this feast of thrift.
The daal is thickened to perfection.
Get your beautiful chapatis ready and raring to go. And unleash those roasted curry veggies that were warming in the oven.
Finally, scatter over the fragrant tempeh.
And what you’ll do, is you’ll get little pools of those beautiful spices and oil around that daal.
So simple, so wholesome. It’s a delicious dinner.
And believe you and me, you won’t be missing out with something as stunning as this. A delicious
aubergine daal and easy ashomemade chapattis. Ok so this recipe is all about bigging up
the veg. The story begins with one large aubergine. So what I wanna do is just roast this off.
Cut a aubergine up into nice little chunks. Now to start loading up the flavours with
two red onions. Just peel them and roughly slice them. Throw them into a oven proof dish
along with the aubergine. Next up dollop in four heaped teaspoons of Rogan Josh curry
paste. Along with four cloves of garlic, a little oil, sea salt and two thumb sized pieces
of ginger. Have nice little massage up. Get it in one nice fine layer, just like that. So
whack this in the oven at 180 degrees. After about 20 minutes, they’ll be cooked down and
super sticky. So now for the delicious daal, I’m using 500g of yellow spilt peas. Stir
in a veggie stock cube and two litres of boiling water. Go in with half of the roast veggies
to boost the flavour. And it’s gonna go really thick, kinda with a mash potato texture.
Shimmer for about an hour and 20 minutes until the spilt peas are tender and gorgeous.
I’m gonna pop this aubergine back in the oven and turn it off. Just to keep it warm.
Next up is the homemade chapattis. 250g of wholemeal flour, salt, olive oil, 150ml of water
and boom, the perfect chapati dough. It’s good to give it a ruddy good needing, just for 30 seconds or a minute
Then roll into a nice sausage shape and divide into 12 portions.
So just flatten it out, like that, into your flour and roll it out. Couple of rolls, turn it,
couple of rolls turn it. Cook on a medium heat for just over a minute on each side.
Let’s just turn these over, it’s all looking pretty damn good. And keep warm until you’re ready
to eat. And one last thing you gonna do that’s gonna give you a hit, it’s called a Tempeh.
And a tempeh is basically a herbed or spiced oil. Start by frying a few mustard seeds in
some groundnut oil. Finely slice one chilli and then we’re gonna add to the story an amazing
herb. Curry leaves are like the phenomenon that transform your curries.
Now no curry would be completely without a side of rice. I’m using basmati. Time to plate up this feast of thrift.
The daal is thickened to perfection.
Get your beautiful chapatis ready and raring to go. And unleash those roasted curry veggies that were warming in the oven.
Finally, scatter over the fragrant tempeh.
And what you’ll do, is you’ll get little pools of those beautiful spices and oil around that daal.
So simple, so wholesome. It’s a delicious dinner.
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