I made this simple but ever so tasty and nutritious curry that will see you through the dark days and cold nights, for the Laura Ashley blog. Usually made with Coconut Milk, swap it out with a plant based alternative; I used Innocent’s Coconut drink. Yes it will mean the sauce is a little thinner after reduction but you get that same, creamy indulgent tasting coconut sauce but with far less calories and fat. Perfect for January/February intentions without feeling like you are missing out.
2. Rub the aubergine with the turmeric, heat half the oil in a frying pan, then add the aubergine, brown both sides then set aside.
4. Bring to the boil, then reduce the heat and simmer for 12-15 minutes. The sauce should reduce but you don’t want the aubergine to go completely mushy.
5. Serve with rice, garnish with the coriander and the extra chilli if you want it!