Chickpea and eggplant coconut curry
We start by toasting cumin and coriander and frying these and other spices and seeds with onion and garlic until fragrant. This forms the base of a sauce made with tomatoes, coconut cream and vegetable stock. We finish the sauce with a squeeze of lime juice and wilted spinach, before adding the chickpeas and roasted eggplant.
Eggplant (sulphites), coconut cream (coconut kernel extract, water), crushed tomatoes (tomato puree, citric acid), onion, baby spinach, chickpeas, rice bran oil, lime juice, garlic, fresh coriander, salt, garam masala (spices, sulphites), vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, onion, celery, garlic, spinach, natural flavours, disodium guanylate and inosinate, canola oil, chilli), kaffir lime leaves, coriander ground, cumin ground, fennel ground, paprika, sugar, turmeric, star anise.
Serve, scattered with fresh coriander, on its own or with the beef Madras curry, with steamed basmati or the turmeric pilaf rice, chutneys and/or a cucumber raita on the side.
DEFROSTED: pierce the film several times and microwave for 3 minutes. Peel back the film, stir and heat for a further 1-2 minute.FROZEN: pierce the film several times and microwave for 7 minutes. Peel back the film, stir and heat for a further 2-4 minutes or until piping hot.
STOVE TOP: defrost fully and empty into a saucepan. Stirring occasionally until heated through.
Serve with basmati rice, yoghurt and naan bread.
Microwaves vary, please adjust heating time if required.