Aubergine Peanut Butter Curry

This creamy coconut and peanut aubergine curry is super simple to make and takes just 30 minutes- making it the perfect comforting meal to make midweek.

SERVES 4
PREPARATION 10 MINS
COOKING 30 MINS

INGREDIENTS
3 aubergines, cubed
1 red pepper, chopped
1 onion, chopped
2 cloves garlic, finely sliced
Thumb sized piece ginger, grated
½ tsp turmeric
1 ½ tsp garam masala
1 tbsp peanut butter
400ml reduced-fat coconut milk
1 x 400g can chickpeas, drained
100g spinach
Handful fresh coriander, chopped
1 lime
400g Basmati rice

METHOD

1. Cube your aubergines. Add them to a pan with no oil and cook on a medium heat until they are nice and browned and shrivelled. Remove them from the pan and set aside.
2. Add a splash of oil to the pan and then throw in the chopped red pepper, chopped onion, 2 finely sliced cloves of garlic and the grated ginger. Add the turmeric and the garam masala. Mix everything together.
3. At this point, get your rice on (cook following pack instructions).
4. Once the onions are softened, add the peanut butter.
5. Mix it in, and then pour in the coconut milk and the chickpeas (with the chickpea water). Mix everything together, and then add the aubergines and the spinach.
6. Bubble the curry down until it is nice and thick (should be 5-6 minutes on a medium heat).
7. When the curry is ready, add a handful of chopped coriander and squeeze in the juice of the lime. Season with salt and pepper, then remove from the heat.

An edited version of an recipe from The Vegetarian Society of the United Kingdom Limited