[vc_row][vc_column][vc_single_image image=”13271″ img_size=”full” alignment=”right”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This recipe came from an informational magazine we received instore from Higher Nature and it looked so delicious that every member of staff who saw it claimed they were making it that week for dinner!!  It’s a lovely creamy vegan curry and is very quick and simple to make, a great mid-week dinner or instead of the take-away at the weekend!![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_column_text]


Coconut oil for frying
2 aubergines, cut into large chunks
2 garlic cloves, crushed
Ginger, a 5cm piece grates
1 tsp cumin seeds
1 tsp crushed coriander seeds
1 tsp turmeric
1/2 tsp chilli powder
1 can chick peas
400ml coconut milk
1 tbsp tamarind paste
1 tbsp peanut butter
Coriander, breads or rice to serve[/vc_column_text][/vc_column][vc_column width=”2/3″][vc_column_text]


1. Heat 1 tbsp oil in a pan.  Cook the aubergine in batches until golden and soft.  Add another tbsp of oil if you need to.  Scoop out once they are done.


2. Add the onion to the same pan and cook until soft and golden.   Add the garlic and ginger and cook for a minute.  Add the spices and cook for 2 minutes.


3. Add the chick peas.  Tip in the coconut milk, tamarind and peanut butter. Simmer gently until the peanut butter dissolves.  Add the aubergine and simmer for 15 minutes.  Stir through some coriander and serve with bread or rice.[/vc_column_text][/vc_column][/vc_row]