Aubergine and Cauliflower Curry

Instructions

Place a tablespoon of coconut oil in the pan and melt over a medium to high heat. Pop in the cauli florets and brown them off a little and set aside, then pop in the aubergine and brown that a little too. Set the veg aside for later.

Turn the heat down to a medium heat and allow the pan to cool a little before adding a little more coconut oil and your chopped onion. Key to getting the depth of flavour right is to caramelise the onions, so allow them to fry gently for 5 minutes adding some salt after about 3 minutes as this helps to draw out the moisture and caramelise the onion. After 5 minutes add the garlic and the ginger and allow it to cook off for a further 5 minutes. Keep a nice steady heat, don’t allow the onion to burn.

Once the onions have been softening for 10 minutes, add the dry spices, tomato puree, honey and mix well together to create your curry paste. Then add the vegetables back to the pan and stir to coat in the curry paste. Add the tin of coconut milk, stir well and bring to a simmer. Pop your peanut butter in a small bowl and then spoon off some of the curry sauce from the pan, add it to the peanut butter and stir it to create a smooth paste – this prevents you from having lumps of peanut butter in the sauce. Add the mix back to the pan and stir it in well. Season the curry well and throw in the spinach, stir until wilted.

Finally, throw in some chopped coriander and serve up with your rice – delicious!

If you like this recipe then you might like my Butternut, Chickpea and Lentil Dahl

If you would like help with ideas and a method for planning, preparing and cooking nutritionally balanced evening meals, then take a look at my course Nutritionally Balanced Dinners made Simple.