1 aubergines, cut into large chunks
2 onions, chopped
ginger 5cm piece, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp chilli powder
200 ml coconut milk
15g tamarind paste
100g peanut butter
1 tbsp coriander, roughly chopped
1 tbsp chopped roasted salted peanuts
Pre-heat the oven to 180C.
Spread out aubergine onto a lined roasting tin and cook for about 30 minutes until golden.
Fry the onions until golden brown. Then add the garlic, ginger and cook for 2 more minutes. Add the spices and toast for 2 minutes until fragrant then add the coconut milk, tamarind and peanut butter. Bring to a simmer.
Season then add in the aubergine.
Serve with a sprinkling of coriander and the chopped peanuts with a side of rice. Yum yum!