Spicy Aubergine, Chickpea Cashew Curry
Ingredients:
Serves 2 / Vegan
For the Aubergine
1 large aubergine, chopped into 4cm long 2cm stripes
4 tbsp sunflower oil
1/2 tsp coriander powder
1 tsp garlic powder
1 tsp paprika powder
1 tsp chilli flakes
salt
For the Curry
2-3 tbsp sunflower/coconut oil
3 tsp black mustard seeds
1 banana shallot/onion, diced
6 garlic cloves, diced
2 tbsp chopped ginger
bunch of coriander stalks finely chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp chopped mild chilli
2 tbsp tomato puree
1 tin chickpeas (250g)
60g cashews
100ml hot vegetable stock
1 can of coconut milk
2 tbsp lime juice and the zest of 1/2
How to Make Your Curry
Preheat oven to 190 and line a baking tray. Mix all the aubergine pieces with the spices and oil and roast for 25-30 mins until soft.
Set a large saucepan to a medium to high heat and add the oil. Then add mustard seeds and cook for 1 min before adding the shallot and fry for 3 mins. Then add the ginger, garlic and coriander stalks. Fry for 2 mins.
Next add the 3 spices and stir. Stir in the tomato puree and cook for 2 mins. Pour in the chickpeas, cashews and hot veg stock and cook for 2 mins. Then add the coconut milk and bring to a boil for 1 min and turn off the heat.
Add lime juice and season with salt, pepper and lime zest.
Mix in the aubergine and serve with some rice.