One week left in September. Where has that year gone? All I know right now is that we are headed for chillier evenings and that means warmer dinners. Like this tomato and aubergine curry. I added some cooked ham to this dish but you could easily leave out as serve as a veggie meal. Very delicious either way.

As with many of my recipes, the base of this dish is garlic and onions and from there I layer in the flavours and textures. Recently I won a competition on Instagram run by Homespun and I won some Fused by Fiona soy sauce. I used it here and it’s just amazing. Full of flavour.

Hope you enjoy!

Amy x

Ingredients (serves 1)

3 garlic cloves, crushed
1 tbsp sunflower oil
1 thumb of ginger, peeled and sliced
1 small white onion, thinly sliced
1 small aubergine, cut into chunks
1/2 tsp turmeric
1/2 tsp smoked paprika
1 tsp soy sauce (Fused by Fiona)
1 tsp chicory root syrup (Homespun)
1 tsp smooth peanut butter (Meridian)
1/2 tin of tomatoes
Rice/quinoa and crushed peanuts, to serve

Method
Heat the oil on a small pan and cook the ginger, garlic and onion for 10 minutes.

Meanwhile cook the rice/quinoa according to pack instructions.

Add the aubergine to the pan and cook for 5 minutes.

Add in the spices and mix to coat all of the vegetables, followed by the soy sauce, chicory root syrup and peanut butter.

When everything is coated in the flavours, add the tomatoes and allow to simmer for 15 minutes until the sauce has reduced and the vegetables are softened.

Serve the curry with the cooked rice/quinoa and a sprinkle of peanuts.