Aubergine, peanut and spinach curry

Aubergines are often unsung heroes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the aubergine into 1 inch cubes. Finely chop the onion and the garlic.

Step 2

In a large pan heat the olive oil. Add the onions and cook until soft and translucent, for about five minutes. Add the garlic, and sauté for an additional minute.

Step 3

Add the spices to the pan and cook for 1 to 2 minutes until fragrant.

Step 4

Add the diced aubergine to the pan, stirring to coat it in the spices. Cook for around five minutes until it starts to soften.

Step 5

Pour in the tinned tomatoes and vegetable stock. Bring the mixture to a boil, and then reduce the heat to a simmer. Cover the pan and cook for 15 to 20 minutes until the aubergine is fully cooked and tender.

Step 6

Rinse and drain the chickpeas and add them to the pan.

Step 7

Stir in the peanut butter until fully incorporated into the curry sauce.

Step 8

Add the spinach to the pan, stirring until wilted and well mixed into the curry.

Step 9

Season to taste with salt and pepper. Garnish with fresh coriander.