The creamiest vegan curry about. And it only takes about 30 minutes to make.
Toasting the aubergine first (WITHOUT OIL!) gives this dish extra depth.
Cooking Time (includes preparation time): 30 Minutes
Tumeric - £0.85
Garam Masala - £0.85
1 Brown Onion - £0.16
400g of Basmati Rice - £0.60
400ml of Reduced Fat Coconut Milk - £0.71
1 Bunch of Coriander - £0.70
Garlic - £0.30
Knob of Ginger £0.10
Peanut Butter - £0.70
3 Aubergines - £2.00
1 Lime - £0.30
1 Pepper - £0.40
Bag of Spinach - £1.00
400g of Chickpeas - £0.50
Total Cost – £9.37 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Cube your aubergines. Add them to a pan with no oil and cook on a medium heat until they are shrivelled and browned. Remove from the pan and set aside.
Add a splash of oil to the pan. Throw in a chopped brown onion, a chopped red pepper, and 2 finely sliced garlic cloves. Add a small knob of grated ginger, half a teaspoon of turmeric and 1 1⁄2 teaspoons of garam masala. Mix everything together.
At this point, get your rice on (cook following pack instructions).
Once the onions are softened, add a heaped 1 1⁄2 teaspoons of peanut butter and mix it in. Pour in your coconut milk and your chickpeas (chickpea water included).
Mix everything together and reintroduce the aubergines.
Bubble the curry down until it is nice and thick (should take 5-6 minutes on a medium heat).
Add your spinach and allow it to wilt.
When the curry is ready, add a handful of chopped coriander and squeeze in the juice of a lime. Season with salt and remove from the heat.
Serve the curry on top of your basmati rice and tuck in!