Peanut, Sesame and Coconut Aubergines Recipe - Great British Chefs

Ingredients

• 2 tbsp of vegetable oil
• 1/2 tsp black mustard seeds
• 1/2 tsp nigella seeds
• 1/2 tsp fennel seeds
• 12 curry leaves
• 700g of aubergine, small or baby
• 1 medium onion, choppeed
• 1 knob of ginger, 1cm long, finely grated
• 3 garlic cloves, finely grated
• 4 green chillies, finely chopped
• 1 tsp ground coriander
• 1/2 tsp chilli powder
• 1/2 tsp ground turmeric
• 3 tbsp of peanut butter, smooth, with no added sugar or salt
• 400ml of coconut milk, (1 tin), good quality
• 1 tbsp of tahini
• 1 tsp tamarind paste
• salt
• 1 handful of peanuts, roughly crushed, to garnish