Vegan Aubergine Tagine Recipe - Great British Chefs

Ingredients

• 100g of cashew nuts
• 200g of freekeh
• 6 tbsp of vegetable oil
• 2 large onions, finely chopped
• 3 garlic cloves, crushed
• 1 knob of fresh ginger, 2cm long, grated
• 2 tbsp of tomato purée
• 400ml of passata, or a 400g tin of chopped tomatoes
• 250ml of vegetable stock
• 1 tbsp of sherry vinegar
• 1 tsp black treacle
• 50g of currants
• 2 tsp saffron strands, soaked in 1 tbsp of warm water for 10 minutes
• 2 aubergines, cut into 2cm dice
• 1 bunch of coriander, chopped
• sea salt
• freshly ground black pepper
• 2 tbsp of cumin seeds
• 1 tbsp of fennel seeds
• 1 tbsp of yellow mustard seeds
• 1 tsp coriander seeds
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp sweet smoked paprika
• 2 tbsp of plain flour
• 1/2 tsp table salt