Chickpea spinach curry recipe

Aubergine and tomato strudel

From: Elena Holmes, a registered nutritional therapist and researcher.
elenahealthfood.com
FB: Elena, Health and Food

Serves

8

Good for:

Lunch,
Dinner

Ingredients

  • 200g wholemeal spelt flour
  • 5 tbsp EVO oil
  • 1 large aubergine, sliced
  • 6 plum tomatoes, sliced
  • 1 garlic clove, sliced
  • 80g cup porridge oats
  • 80g raw almonds, coarsely chopped
  • Leaves from 3 sprigs of thyme
  • Red pepper flakes, turmeric, black pepper, curry powder, salt – to taste

Step by Step Instructions

Step 1

Preheat the oven to 220ºC/425ºF/Gas mark 7. Line a roasting pan with parchment paper.

Step 2

In a bowl, combine the flour, a pinch of salt (optional), oil and 100ml of warm water and knead well. Wrap the dough in cling film and leave in a cool place or even fridge for 30 minutes.

Step 3

Arrange the aubergine and tomato slices on a baking tray and sprinkle with garlic. Roast for about 20 minutes until the aubergine is tender.

Step 4

Remove from the oven and let cool; keep the oven on reduced to 200ºC/400ºF/Gas mark 6.

Step 5

In a bowl, combine the oats, almonds, thyme, and spices, add the roasted vegetables and mix well.

Step 6

Roll out the dough very thinly into a rectangle on a sheet of parchment. Arrange the filling over the dough leaving 2 1/2cm/1inch border uncovered. Starting from the end, roll up the dough to enclose the filling, using the parchment paper to help. Transfer the strudel, still on the paper, to a baking tray.

Step 7

Bake for about 30 minutes until lightly browned. Serve warm or at room temperature.

More Recipes

Asparagus and pea quiche with quinoa crust

Asparagus and pea quiche with quinoa crust

Asparagus and pea quiche with quinoa crustEQUIPMENT Blender or food processor 20cm loose-bottomed tart tin Serves 4-6Good for: Lunch, DinnerIngredientsFor the quinoa crust 150 grams quinoa colour of choice 400 ml vegetable stock 3 tbsp ground flaxseed black pepper...

Gluten free vegan pancakes

Gluten free vegan pancakes

Gluten free vegan pancakesEquipment needed: Good quality non-stick crepe pan or flat frying panServes 6Good for: BreakfastIngredients 40 grams gluten free flour mix of choice 60 grams chickpea/gram flour 25 grams cornflour or tapioca flour pinch salt 1 tbsp brown...

Allergen-Free Lentil Loaf

Allergen-Free Lentil Loaf

Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: newyouedinburgh.co.ukInstagram: NewYou_Nutrition  Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...

Never miss a new recipe!

Join our mailing list