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- 160g Aubergine, chopped into 2cm cubes
- 1 tbsp Coconut oil
- 2 tsp Garam masala
- 1 tsp Mustard seeds
- 1 tsp Fennel seeds
- ½ tsp Ground cinnamon
- 1 can Chopped tomatoes
- 60g Almond butter (or any nut butter)
- 50g Yoghurt (or plant based alternative)
- 10g Coriander, roughly chopped
Preheat the oven to 200C (180C fan).
In a large oven proof casserole dish, dry fry the aubergine for 5 minutes or until charred. Remove from the dish and set aside.
Heat the coconut oil in the casserole dish and once melted, add the garam masala, mustard seeds, fennel seeds and ground cinnamon and fry for 2-3 minutes, until fragrant.
Add the chopped tomatoes and almond butter with a pinch of salt and stir through until combined. Add the aubergine back into the pan, along with a splash of water if needed, and stir.
Place in the oven for 15 minutes to bake. Serve with the coriander and yoghurt.