An absolute monster of a vegan dish. Make sure you add a bit more Coconut Collaborative yogurt over the top for that extra fresh hit.
Make sure the chilli is nice and thick before removing from the heat.
Cooking Time (Includes Preparation Time): 1 Hour
Cumin - £0.85
Chilli Powder - £0.85
2 Aubergines - £1.00
1 Bunch of Coriander - £0.70
1 Red Onion - £0.19
2 Chillies - £0.60
Garlic - £0.30
400g of Kidney Beans - £0.55
Tomato Purée - £0.50
2 x 400g Tins of Tomatoes - £0.80
350g of Coconut Collaborative Yogurt - £2.50
Dark Chocolate - £1.00
Total Cost - £9.84
Preheat oven to 180°C/356°F.
Halve your aubergines length ways. Scoop the flesh out. Put the aubergine skins on a baking tray. Add salt, pepper and olive oil. Place in the oven for 45 minutes.
Chop up your aubergine flesh. Finely chop your onion, 2 garlic cloves and 2 chillies. Add the garlic, chillies and onion and aubergine to a wide frying pan with a good splash of olive oil.
Once the onions are softened, add 2 teaspoons of cumin, 2 teaspoons of chilli powder and a heaped tablespoon of tomato purée. Mix everything together.
Add the kidney beans with the tin water. Pour in your tomato tins. Add 400ml of water. Mix everything together.
Bring to the boil and add 200g of Coconut Collaborative yogurt.
Stir the yogurt through the chilli. Bubble it down until it is nice and thick. Add 50g of dark chocolate and allow it to melt. Add a handful of chopped coriander and mix everything together.
Season with salt and pepper. Remove from the heat.
Remove your aubergine skins from the oven. Stuff them with your chilli, add a dollop of coconut yogurt on top, garnish with fresh coriander and tuck in!.