Irene's Aubergine Curry

 Irene’s Aubergine Curry

Ingredients 

• Aubergine,
• Salt & Pepper,
• Olive oil,
• Large Shallot,
• 2 or 3 Cloves of garlic, crushed,
• Pasanda spice,
• Tin of chopped tomatoes,
• Veg stock, 
• Tin of chickpeas, 
• Desiccated coconut,
• Yoghurt,
• Coriander, chopped. 

Recipe:

Cut one aubergine into 2cm chunks - salt pepper and olive oil then roast in oven for 20/25 minutes. Meanwhile cut a large shallot in half then slice thinly - soften by frying for 5 minutes. Add crushed garlic - 2 or 3 cloves. Stir fry one minute more. Add the pasanda spice - 1 or 2   teaspoons depending on taste (and heat). Cook for 1 min. Add Tin of chopped tomatoes, veg stock and tin of chickpeas. Simmer for ten minutes. Add a splash of water if it gets too dry. Add the cooked aubergine. Serve with coconut rice (stir dry fried desiccated coconut into cooked rice.) Serve with a dollop of yogurt and sprinkle with chopped coriander.