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Peanut Butter Aubergine Curry

This creamy curry is the perfect comfort food, pair with cauliflower rice or our coconut flour flatbreads!

Prep Time10 minsCook Time20 minsTotal Time30 minsYields1 Serving
 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
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.

8

Serve the curry and tuck in!

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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.

8

Serve the curry and tuck in!

Peanut Butter Aubergine Curry

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