Maple Roast Aubergine & Peanut Curry
A peanut & coconut creamy vegan curry, with maple roasted aubergine & Moroccan style spices all under 300 calories!
Serve with rice or flatbreads. You can keep in the fridge for 3-4 days or freeze for up to 3 months to use the leftovers for a tasty lunch option
Cooking Method
- Toss the diced aubergine in the maple syrup, some of the oil and season with salt & pepper before roasting in the oven @200c/gas mark 6/180c until golden brown
- Add the onion to a pan and cook until soft and caramelised. Then add the carrot and soften
- Pour in the coconut milk, peanut butter and water then bring to the boil
- Add the Puréety Moroccan Tagine seasoning and mix well then add the chickpeas
- Simmer for 15 minutes then add the coriander. Finish by adding the chopped spinach and roasted aubergine back through the sauce and garnish with the salted peanuts (slightly crushed)
Ingredients
- 1tbsp Oil
- 2 Aubergines , Diced- chunky
- 2 Onions , Diced
- 400ml Light Coconut Milk
- 400g Chickpeas , Rinsed
- 1tbsp Peanut Butter
- 10g Coriander , Chopped
- 50g Salted Peanuts , Crushed
- 200ml Water
- 100g Carrot , Grated
- 2tbsp Maple Syrup
- 50g Spinach , Chopped
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