Vegan Aubergine Tagine Recipe

Ingredients For Vegan Aubergine Tagine Recipe

• 100 gram Cashew nuts
• 200 gram Freekeh
• 6 tablespoon Vegetable oil
• 2 Large Onions
• 3 Garlic Cloves
• 1 Knob of fresh ginger
• 2 tablespoon Tomato puree
• 400 milliliter Passata
• 250 milliliter Vegetable Stock
• 1 tablespoon Sherry vinegar
• 1 teaspoon Black treacle
• 50 gram Currants
• 2 teaspoon Saffron strands
• 2 Aubergines
• 1 bunch Coriander
• Sea salt
• Freshly ground black pepper
• 2 tablespoon Cumin seeds
• 1 tablespoon Fennel seeds
• 1 tablespoon Yellow mustard seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cinnamon
• 1 teaspoon Sweet smoked paprika
• 2 tablespoon Plain flour
• 0.5 teaspoon Table Salt
• 100 gram Cashew nuts
• 200 gram Freekeh
• 2 tablespoon Vegetable oil
• 2 Large Onions
• 3 Garlic Cloves
• 1 Knob of fresh ginger
• Sea salt
• Freshly ground black pepper
• 2 tablespoon Tomato puree
• 400 milliliter Passata
• 250 milliliter Vegetable Stock
• 1 tablespoon Sherry vinegar
• 1 teaspoon Black treacle
• 50 gram Currants
• 2 teaspoon Saffron strands
• 2 tablespoon Cumin seeds
• 1 tablespoon Fennel seeds
• 1 tablespoon Yellow mustard seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cinnamon
• 1 teaspoon Sweet smoked paprika
• 2 tablespoon Plain flour
• 0.5 teaspoon Table Salt
• 2 Aubergines
• 4 tablespoon Vegetable oil