Blue Green Algae has been identified in the Regatta Lake only. We are currently treating the lake using ultrasonic units to manage algae levels. Please avoid contact with the water and keep dogs on leads. No other bodies of water on site are affected.
We will continue to monitor the situation and provide updates for customers and visitors.
To celebrate Veganuary we are sharing this mega-tasty Roasted Aubergine Curry recipe! It's full of veggie goodness and health boosting spices, whilst being completely plant-based and delicious!
Heat the oven to 200C/180C fan/gas 6. Place the aubergines in a roasting tin with 2 tbsp olive oil, season with salt and black pepper. Roast for 25 mins or until dark golden and soft.
STEP 2
Next, in an ovenproof pan, heat the remaining oil and cook the onions over a medium heat for 5-6 mins until they begin softening. Stir in the garlic and spices and cook for a minute until the spices release their aroma.
STEP 3
Add the tomatoes, coconut milk, roasted aubergines, potatoes and chickpeas and bring to a gentle simmer. Simmer for 30 minutes, or until the potatoes are soft, removing the lid for the final 5 mins to thicken the sauce. Season with salt and black pepper to taste, then stir through the roughly chopped coriander. Serve with rice for a delicious meal.
Kcal: 641 Fat: 17.4g Sat fat: 5.3g Carb: 108g Sugar: 13.9g Fibre: 12.2 Protein 17g
