Recipe – Healthy Vegetable Korma

Okay, so the healthy thing I mentioned last week is still ongoing. As is my continued love of tasty food. It’s a dilemma.

Fortunately, things are made somewhat easier with a vegetarian diet (n.b. Ash, not me). It removes a lot of the fat and “stodge” from food, and opens up a world of experimentation with vegetables. For example, it’s rather weird how delicious broccoli is in curries.

And following on from that… Here’s my vegetarian korma recipe. And, of course, not just for vegetarians.

Read on…

Recipe – Aubergine Soy Sauce Stir-Fry

aubergine soy sauce stir fry

Happy Chinese New Year! I — as some of you may have noticed — am not Chinese, but since food is now international, I thought I’d use the occasion to share this little recipe with you. It’s an adaptation that Ashleigh and I came up with based on a few different sources, with the primary aim of a healthy, delicious, vegetarian dish for two.

The fact that it’s fairly easy to make is a bonus!


  • 1 aubergine, medium sized
  • 4 spring onions, sliced
  • 3cm piece of fresh ginger, thinly sliced
  • 1 red chili,  de-seeded and thinly sliced (or less/more to personal tastes)
  • Two handfuls beansprouts
  • One handful fresh corriander, torn
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar (balsamic will do as a substitute)
  • 150mls vegetable stock
  • 1 tsp clear honey
  • Sesame oil
  • Rice, to serve


  1. Slice the aubergine in half, and then into thin wedges. Heat the oil in a wok, and brown the aubergine wedges. Once they have been evenly browned, remove and place in a dish for later.
  2. Add more oil, and gently fry the ginger and spring onions, to release the aromas and flavours. Add the soy sauce, the vinegar and the vegetable stock, and add the aubergine and chilli once gently bubbling. Leave to simmer for 20 minutes, turning occasionally to cover the aubergine evenly, whilst you cook the rice.
  3. Once the stir-fry has simmered for 20 minutes, add the honey and stir through, before turning down to a low heat to keep warm. Plunge the beansprouts into boiling water, and cook for two minutes — so that they are cooked, but still crunchy. Drain and toss with the coriander.
  4. Serve the aubergine stir-fry on top of the rice, placing beansprouts on top, and drizzling over with the liquid sauce from the stir-fry.

Aubergines are one of my favourite vegetables, and I think are very underrated. They maintain their own flavour, whilst soaking up the flavours of whatever they’re cooked in or with. So when you bite down on one, it’s like a flavour sensation!

Also, be careful with the chilli. If you’re a fan of scalding heat, then best of luck to you, but bear in mind that a little goes a long way. But beyond that, good luck to you.