25 Sep2016 Emilie Malik 0Vegetarian Recipes Courgette and Aubergine CurryServes 4 a handful of cashews or peanuts, toasted 200g bar of creamed coconut 2 large onions, diced 80g fresh root ginger 6 garlic cloves, diced 200g red lentils, rinsed 1/2 to 1 litre vegetables stock 1 large aubergine chopped 4 large tomatoes, diced 2 courgettes diced grated zest and juice of 1 unwaxed lime or lemon 3tsp tamari sauce Red chilli flakes or diced red chilli Fresh herbs: coriander or mint or basil In a large pan fry onions, garlic, ginger in coconut oil for 10 minutes until soft. Add lentils, coconut bar roughly chopped, then vegetable stock. After 6 minutes of cooking over medium heat, add the aubergines and stir After 10 minutes, add the tomatoes, courgette, lemon zest, tamari sauce. After 6 minutes, turn off the heat and add the lime, fresh herbs, chilli. Stir and taste. Top with nuts, and serve it with cauliflower rice or basmati rice.