Name: Aubergine & chickpea curry
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 tbsp coconut oil; 1 sweet potato; 1 aubergine; 8 handfuls brown rice; 1 onion; 6 cloves garlic; 1 red chilli ((or 1 tsp ground chilli)); 4 tbsp garam masala ((spice mix powder)); 1 tin coconut milk; 1 tin chick peas; 2 tbsp cashew nut butter; 6 dried kaffir lime leaves ((optional))

Aubergine & chickpea curry

Prep Time 20

Cook Time 35

Servings 4

Ingredients

2 tbsp coconut oil
1 sweet potato
1 aubergine
8 handfuls brown rice
1 onion
6 cloves garlic
1 red chilli (or 1 tsp ground chilli)
4 tbsp garam masala (spice mix powder)
1 tin coconut milk
1 tin chick peas
2 tbsp cashew nut butter
6 dried kaffir lime leaves (optional)

Instructions

Preheat the oven to 180 deg C and prepare an oven tray with 1 tbsp melted coconut oil.
Cut the ends off the sweet potato and remove any rough skin. Chop the sweet potato and aubergine into chunks, and bake in the oven tray for 30 minutes, turning halfway.
In the meantime, simmer the brown rice in at least double the amount of water for 25 minutes with a lid on.
Finely chop the onion and in a large pan, fry on a medium heat in the remaining 1 tbsp coconut oil until soft.
Add the sliced garlic, fresh chilli chopped and garam masala and stir for a few minutes on a medium to high heat.
Add the coconut milk, chickpeas, cashew nut butter and kaffir lime leaves. Allow to simmer for 15 minutes, stirring occasionally.
Lastly, add the roasted sweet potato and aubergine and stir though.
Serve the rice and curry, topped with chopped coriander.