This creamy curry is not only vegetarian but is under 300 calories and can be ready to eat in just 30 minutes, making it the perfect comforting meal to make midweek.
• Coconut oil for frying
• 2 aubergines, cut into large chunks
• 2 garlic cloves, crushed
• Ginger, a 5cm piece finely grated
• 1 tsp of cumin seeds
• 1 tsp of crushed coriander seeds
• 1 tsp of turmeric
• ½ tsp of chilli powder
• 1 can of chick peas
• 400ml of half-fat coconut milk
• 1 tbsp of tamarind paste
• 1 tbsp of peanut butter
• Coriander, breads or rice to serve
Heat 1 tbsp oil in a pan. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to. Scoop out once they are done.
Add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a minute. Add the spices and cook for 2 minutes.
Add the chick peas. Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves. Add the aubergine back and simmer for 15 minutes. Stir through some coriander and serve with bread or rice.
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