Indulgent walnut, aubergine and mushroom keema

Nutritionist Sian Porter dishes up a delicious meat-free walnut, aubergine and mushroom keema.

Walnut aubergine and mushroom keema content
Satisfying meat-free walnut aubergine and mushroom keema

For many the break away from a meat diet is a tough step, however we can sweeten that step with this walnut, aubergine and mushroom keema.

Prep: 20 minutes
Cook: 20 minutes
Serves: 4


  • 150g 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 mushrooms, sliced
  • 400g can chopped tomatoes
  • 100g baby spinach
  • 225g basmati rice, cooked

Aubergine and mushroom keema – method

Soak the walnuts in lukewarm water for 20 minutes, drain well.

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.

Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes.  Stir in the spinach until just wilted and season.

Serve with the cooked basmati rice.

Cooks tip

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

Special thanks to California Walnuts for this recipe.

For more healthy eating recipes visit our food and drink channel.

Last modified: August 13, 2021

Written by 3:30 pm Food & Drink

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