Ingredients: • 2 aubergines, diced • 1 tsp 100% Coconut Oil • 1 tsp turmeric • 1 tsp cumin • 1 tbsp 100% Coconut Oil • 1 red onion, finely diced • 1 tsp garlic • 1 tsp ginger • ½ tin plum tomatoes • ½ tsp cumin • ½ tsp coriander • ½ tsp turmeric • 250ml vegetable stock • 200ml light coconut milk • Chopped coriander Dinner 1. P reheat oven to 200C/400F. 2. C oat chopped aubergine with coconut oil, turmeric, and cumin. 3. F ry aubergine on high for 10 mins to char. 4. B ake aubergine for 15 mins. 5. H eat 1 tbsp coconut oil, fry onion for 5 mins.Add garlic, ginger, fry for 2 mins. 6. Add and break up plum tomatoes, fry 5 mins. 7. S tir in spices, water, simmer 5 mins to thicken sauce. 8. A dd baked aubergine, vegetable stock, coconut milk, coriander. 9. S immer 15-20 for mins, stirring regularly. 10. Serve with basmati rice, garnish with coriander. VEGAN AUBERGINE MASALA 1 HOUR COOKING TIME SERVES 4 PEOPLE x 4 PROTEIN 8.1g FAT 12.5g CARBS 55g KCAL 379 BACK TO MENU
RkJQdWJsaXNoZXIy Mjg5ODM4NA==