Cut the aubergines into cubes and add them to a pan with no oil and cook on a medium heat until they are shrivelled and browned. Remove them from the pan and set aside.
2
Add a splash of oil to the pan and then throw in the chopped brown onion, a chopped red pepper, and 2 finely sliced cloves of garlic. Add a small knob of grated ginger, half a teaspoon of turmeric and a teaspoon and a half of garam masala. Mix everything together until coated in the spices.
3
Once the onions are softened, add a heaped teaspoon and a half of peanut butter, ensuring it is mixed in completely.
4
Next, pour the coconut milk and chickpeas (water included) into the pan and mix everything together.
5
Add the aubergines back into the pan and bubble the curry down until it is nice and thick, this should be around 5-6 minutes on a medium heat.
6
Add in the spinach and allow it to wilt.
7
When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season with salt and then remove from the heat.
This recipe is taken from MOB Kitchen website. Who aim to feed 4 for under £10! This recipe and others can be find here; http://www.mobkitchen.co.uk/recipes/peanut-butter-aubergine-curry
Ingredients
Turmeric
Garam Masala
1 Brown Onion, chopped
400ml Reduced Fat Coconut Milk
Bunch of Coriander
2 Cloves of Garlic
Knob of Ginger
Peanut Butter
3 Aubergines
1 Lime
1 Pepper
Bag of Spinach
400g Chickpeas
Directions
1
Cut the aubergines into cubes and add them to a pan with no oil and cook on a medium heat until they are shrivelled and browned. Remove them from the pan and set aside.
2
Add a splash of oil to the pan and then throw in the chopped brown onion, a chopped red pepper, and 2 finely sliced cloves of garlic. Add a small knob of grated ginger, half a teaspoon of turmeric and a teaspoon and a half of garam masala. Mix everything together until coated in the spices.
3
Once the onions are softened, add a heaped teaspoon and a half of peanut butter, ensuring it is mixed in completely.
4
Next, pour the coconut milk and chickpeas (water included) into the pan and mix everything together.
5
Add the aubergines back into the pan and bubble the curry down until it is nice and thick, this should be around 5-6 minutes on a medium heat.
6
Add in the spinach and allow it to wilt.
7
When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season with salt and then remove from the heat.
