Spicy Aubergine, Chickpea Cashew Curry — NINA PARKER

Ingredients

• 1 large aubergine, chopped into 4cm long 2cm stripes
• 4 tbsp sunflower oil
• 1/2 tsp coriander powder
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp chilli flakes
• salt
• 2-3 tbsp sunflower/coconut oil
• 3 tsp black mustard seeds
• 1 banana shallot/onion, diced
• 6 garlic cloves, diced
• 2 tbsp chopped ginger
• bunch of coriander stalks finely chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chopped mild chilli
• 2 tbsp tomato puree
• 1 tin chickpeas (250g)
• 60g cashews
• 100ml hot vegetable stock
• 1 can of coconut milk
• 2 tbsp lime juice and the zest of 1/2