Christie Watson is an award winning, bestselling writer. She has a special interest in nursing and mental health having spent twenty years working as a nurse, and holds an honorary Doctor of Letters for her contribution to nursing and the arts. She is Patron of the Royal College of Nursing Foundation.
Her first novel, Tiny Sunbirds, Far Away, won the Costa First Novel and Waverton Good read awards and her second novel, Where Women Are Kings, also international achieved critical acclaim. Her non-fiction The Language of Kindness, was published in 2018 and was a number one Sunday Times Bestseller. It was a Book of the Year in The Evening Standard, New Statesman, The Times, The Guardian and The Sunday Times. Is has been translated into 23 languages, and spent five months in the Sunday Times Top Ten Bestseller lists. It is currently being adapted for theatre and television.
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Website: www.christiewatsonauthor.co.uk
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RECIPE: Aubergine Dhansk
Loves everything, particularly spicy food
2 tbsp coldpressed rapeseed oil
1 can of cooked lentils, drained and washed
1 tin chopped tomatoes
2 tins of water
4 cloves of garlic, grated
1 thumb sized piece of ginger, grated
1 red onion, diced
2 tbsp olive oil
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
2 tsp garam masala
2 tsp ground coriander
2 tsp dried fenugreek leaves, aka methi (optional)
2 medium aubergines, cut into roughly 3cm chunks
1 large handful of fresh coriander, finely chopped
Method:
Dry roast the aubergine chunks in an oven at 200C for 20minutes
Add oil to a large saucepan on low heat
Add the garlic, onion and ginger to the pan and sauté for 3-4 minutes
Add the spices and stir for a few minutes to infuse the oil
Add the tomatoes, water and lentils and bring to a simmer
Then add the aubergines for a final 2-3 minutes with half of the coriander
Serve with plain boiled rice and dried fenugreek leaves
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