California Walnut, Aubergine & Mushroom Keema Curry

California Walnut, Aubergine & Mushroom Keema Curry

A quick curry that can be whipped up with minimal fuss for a tasty and nutritious lunch or dinner.

Serves 4


  • 150g (5.3 oz) California walnuts, chopped
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 red chilli, finely diced
  • 1 tbsp medium curry powder
  • 1 tsp ground turmeric
  • 1 aubergine, cut into 1cm dice
  • 200g (7 oz) mushrooms, sliced
  • 400g (14 oz) can chopped tomatoes
  • 100g (3.5 oz) baby spinach
  • 225g (8 oz) basmati rice, cooked


  1. Soak the walnuts in lukewarm water for 20 minutes, drain well.
  2. Meanwhile, heat the oil in a large frying pan and fry the onion and chilli for 4-5 minutes, add the spices and then the aubergine and mushrooms, cook for a further 4-5 minutes
  3. Stir in the tomatoes, 100ml (3.3 fl oz) water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season.
  4. Serve with the cooked basmati rice.

Vegan Life tip

Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end.

Recipe by California Walnuts,