Is there anything better than a midweek curry? This Aubergine Curry is a one pot which takes less than 10 minutes if prep time before leaving it in the oven for about an hour. It's extremely simple to make and uses mainly store cupboard ingredients. What's not to love?

INGREDIENTS

1 Aubergine

2 Onions

2 Tablespoons Chunky Peanut Butter

6 Garlic Cloves

2 Tablespoons Tumeric

2 Tablespoons Cumin

2 Tablespoons Garam Masala

2 Tablespoons Coriander

1/2 Tablespoon Mild Chilli

2 Large Pinches of Salt

1 Tin Coconut Milk

METHOD

Preheat your oven to 180°C.

Dice the onions, garlic cloves and aubergine, add to a baking dish.

Add your spices, mix together so the the vegetables are well coated.

Add the peanut butter and coconut milk to the pan, mix well. The mixture will likely look fairly pale and peanut butter may not break down easily but it’s ok.

Put the dish in the oven for approximately an hour, stirring every 20 minutes.

Serve with rice or naan bread.

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