Curry

Ingredients (Serves 3-4)

• Curry Paste
• Coconut Milk
• Tomato Passata (or Chopped Tomates)
• Garlic
• Ginger
• 1x Chilli (If you like spice)
• 1-2 Onions
• Plain Yogurt
• 1/2 Lime
• Mango Chutney (Can Substitute with Honey)
• 1x Can of Chickpeas
• 1x Aubergine
• Anything else you want to add* (Halloumi, Chicken, Fish)
• Rice

Method

1. Slice or grate the onions (grate if you dont plan on blending later).
2. Add to a large pan on medium heat and cook the onions until soft with some colour (5-10 minutes).
3. Meanwhile, chop or grate a thumb sized piece of ginger and 2 garlic cloves. Also slice the chilli if adding.
4. Once the onion has softened add your garlic, ginger and chilli to the pan and fry for 1-2 mins until it smells yummy.
5. After 2 minutes add in your curry paste and give everything a cook mix.
6. After about 1 minute the paste should have coated everything in the pan and it should smell gucci.
7. Now, add the coconut milk and about 200ml of tomato passata or chopped tomatoes (Half a can).
8. Add your can of chickpeas
9. Mix well and let simmer on a medium low heat.
10. Slice your aubergine and cook in a frying pan on high without oil until soft and cwispy.
11. Cook your rice.
12. While rice is cooking, now is the time to add your chutney or honey.
13. If blending, blend now.
14. Once smooth, add your cooked aubergine and anything else you want to add*.
15. Add lime, salt and pepper to taste.
16. Wait until the rice is cooked and serve that bad boy.