The Asian Vegetarian: East African Oro

The Asian Vegetarian: East African Oro

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Chef: Anita Kerai This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week! Learn how to make East African Oro with Chef Anita Kerai, in this episode of her masterclass. High in fibre, low in calories, aubergines are rich in nutrients and come with many health benefits, such as reducing heart disease and helping with blood sugar! This dish is likely to become a firm favourite. About Chef Anita Kerai: Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there! A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!

East African Oro

Ingredients

  • 2 large aubergines/eggplants
  • 1 x 400g/14oz can chickpeas/garbanzo beans, drained and rinsed
  • 1 onion, very finely chopped
  • 3 garlic cloves, minced
  • 1cm/½ in piece of fresh ginger, minced
  • 1 green chilli, very finely chopped
  • 2 tomatoes, chopped
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • ¼ tsp asafoetida (optional)
  • ½ tsp ground turmeric
  • 2 tsp sunflower oil, plus extra for roasting
  • Salt, to taste
  • Coriander/cilantro leaves, to garnish

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