Roast Aubergine Curry (Vegan/Vegetarian) Recipe – Spice Pots

Name: Roast Aubergine Curry (Vegan/Vegetarian) Recipe – Spice Pots
Ingredients: Olive oil; 3 aubergines (about 650 grams), sliced into rounds and quartered; 2 onions, finely chopped; 2 cloves of garlic, crushed or chopped; 4 heaped tsp Goan or Korma spice blends; 400ml tin of coconut milk; 400g tin of chopped tomatoes; Salt, to taste; A handful of coriander, chopped to garnish; Rice to serve

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A rich vegetable curry recipe that is delicious with either of our Goan or Korma spice blends. It also freezes and reheats well, meaning it's perfect for batch

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Ingredients

Olive oil
3 aubergines (about 650 grams), sliced into rounds and quartered
2 onions, finely chopped
2 cloves of garlic, crushed or chopped
4 heaped tsp Goan or Korma spice blends
400ml tin of coconut milk
400g tin of chopped tomatoes
Salt, to taste
A handful of coriander, chopped to garnish
Rice to serve

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