Courgette and Aubergine Curry

Courgette and Aubergine Curry

Serves 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

1. In a large pan fry onions, garlic, ginger in coconut oil for 10 minutes until soft.
2. Add lentils, coconut bar roughly chopped, then vegetable stock.
3. After 6  minutes of cooking over medium heat, add the aubergines and stir
4. After 10 minutes, add the tomatoes, courgette, lemon zest, tamari sauce.
5. 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.