Peanut Butter Aubergine Curry

Ingredients

• 3 Aubergine
• 1 Brown Onion
• 1 Red Bell Pepper
• 2 Clove Garlic
• 20 g Fresh Ginger
• 1 tsp Ground Turmeric
• 2 tsp Garam Masala
• 400 g Basmati Rice
• 1.5 tsp Peanut Butter
• 400 ml Coconut Milk
• 1x 400g Can Chickpeas
• 100 g Spinach
• 25 g Fresh Coriander
• 1 Lime
• Olive Oil
• Black Pepper
• Salt

Instructions

1. 1

   Cube your aubergines. Add them to a pan with no oil and cook on a medium heat until they are shrivelled and browned - you'll have to do this in batches. Remove from the pan and set aside.

2. 2

   Add a splash of oil to the pan. Throw in a chopped brown onion, a chopped red pepper, and finely sliced garlic cloves. Add a small knob of grated ginger, turmeric and garam masala. Mix everything together.

3. 3

   At this point, get your rice on (cook following pack instructions).

4. 4

   Once the onions are softened, add peanut butter and mix it in. Pour in your coconut milk and your chickpeas (chickpea water included).

5. 5

   Mix everything together and reintroduce the aubergines.

6. 6

   Bubble the curry down until it is nice and thick (should take 5-6 minutes on a medium heat).

7. 7

   Add your spinach and allow it to wilt.

8. 8

   When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season to taste and remove from the heat.

9. 9

   Serve the curry on top of your basmati rice and tuck in! Enjoy!