Recipe Information

Serves: 2 people | Prep Time: 10 minutes | Cooking Time: 30 minutes

Indian | Dairy Free | Gluten Free | Vegan

Ingredients

• 1 Aubergine
• 1 large Red Onion
• 400ml tin Coconut Milk
• 50g Spicy Flavour Peanuts
• 5g Red Chilli
• 20g fresh, peeled Ginger
• 1 clove Garlic
• 35g Tomato Purée
• 1 tsp Curry Powder
• 1 tsp Paprika
• 1 tsp Ground Cumin
• 5g fresh Coriander, plus some extra to garnish
• 40ml Rapeseed Oil
• Sea Salt and Black Pepper

Method

1. Peel, halve and slice the red onion. Cut the aubergine into medium size chunks.
2. Peel and finely chop the garlic. Finely chop the chilli, seeds as well. Chop the coriander and the ginger.
3. In a large frying pan or wok, heat the oil. Add the chopped aubergine, red onion and garlic. Sauté, stirring as you cook, for about 8 minutes, until the aubergine chunks are slightly browned.
4. Add the curry powder, cumin, paprika, chilli, coriander and ginger. Cook, stirring for a further 3 minutes.
5. Then add the coconut milk, peanuts and the tomato purée. Season with some salt and plenty of black pepper.
6. Stir well and cook on a low heat for 15 minutes.
7. Serve with some basmati rice and some extra chopped coriander.