Aubergine & Halloumi Vindaloo with Green Pea Pilau

Mercedes Aspland
By Mercedes Aspland / February 4, 2014

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I have wanted to share this recipe for a while but I have found it quite difficult to perfect and also to write it in a way that makes sense to other people. First let me start by saying that Friday night has been our curry night for a few years now and we used to always get our curries in. When my mum was diagnosed with epilepsy at the end of 2012 I decided to start making a lot more things for myself, including curry.

When I started my curry nights it was with paste but I could not help thinking that the oil and additives in these pastes were not great. This led me to develop my own curry paste which was great and well loved however I still felt there was further I could take my curry.

Then I got Anjum’s Indian Feast for my birthday last year and this was a revelation teaching me loads of different techniques. the one I like the most was used for Paneer Tikka Masala and gives a lovely smooth sauce and I wondered if this could be used for my vindaloo. I tried it and loved it, as did my mum! I have gradually been perfecting it over the last few weeks and now feel happy to share it with you. Just as a bit of a tip, if you do not like things as spicy as I do just reduce or leave out the dried chillies.

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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