It feels like this should be a mild curry, it looks innocent enough, but it’s a cheeky dish and it packs a spicy punch so don’t let it fool you. The coconut milk gives this recipe a beautiful creamy richness that feels decadent and honestly I could eat it all again right now if I had a plateful!

It’s so hard to come up with names for dishes sometimes, as I’ve named it Aubergine but it could be Eggplant, or Brinjal, so many names, but I’m going with what I know and sticking with Aubergine. Whatever you call it, make sure you roast it first, get it lovely and soft in the oven so that when you pop it in the sauce it’s like a sponge that soaks up all those delicious flavours.

Of course another bonus of this dish is I have half a can of coconut milk left over and now I just HAVE to make a cake today, I simply have to, there’s nothing else for it! Got some bananas, I think, unless Martin’s eaten them already, so perhaps they may feature in my cake this afternoon.

Spicy Aubergine & Pea Curry with Basmati Rice (vegan & gluten free)

MyInspiration Feel The Difference Range

Serves 2 – Ready in 45 minutes

For the curry

2 large Aubergines (eggplants) washed and chopped into circular chunks about 1cm thick

1 onion finely chopped

1 garlic clove finely chopped

2 hot green chili finely chopped

1/2″ cube of ginger finely chopped

1 cup canned coconut milk

1 & 1/4 cups passatta (pureed tomatoes)

1/2 cup frozen peas

2 tbsp tomato paste

1 tsp tamarind paste

1/2 tsp cumin

1/2 tsp chili powder

1 tsp turmeric

1/2 tsp ground coriander

For the rice

1 cup brown basmati rice

2 cups vegan stock

Method