It’s Peanut Butter Day and to celebrate, with the help of our friends at Meridian Foods, our resident nutritionist Jon Hodgkinson has created this proper tasty Aubergine & Peanut Butter (yep, you read that right!) Curry.

Perfect for refuelling after a tough training session, this curry takes just 15 minutes to prepare and 40 minutes to cook.

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Aubergine & Peanut Butter Curry

Prep Time: 15 minutes

Cooking Time: 35-40 minutes

Ingredients:

• 2 Aubergines
• 1 White Onion
• 400ml Coconut Milk
• 2 Garlic Cloves
• 1 Thumb Fresh Garlic
• 2 tsp Turmeric
• 1 tsp Cumin Seeds
• 1 tsp Chilli Powder
• 1 Chilli
• 1 tbsp Meridian Peanut Butter (Chunky or Smooth)
• 3 tsp Coconut Oil
• 2 tsp Extra Virgin Olive Oil
• 1 Large Handful Coriander
• ¼ Cup Brown Basmati Rice Per Portion.

This recipe will make four portions so you can eat some now and save some for later in the week - it always pays to be prepared when it comes to nutrition!

To make this recipe you’ll need a large pan or alternatively you can use a shallow casserole dish.

Start by washing both aubergines under the cold tap.

Using a sharp knife remove the top from your aubergine, slice down the middle and then slice into three lengthways segments.

Continue to chop into approximately 2cm chunks.

Add 1 tsp of coconut oil to the pan and bring to a medium heat.

When the oil has melted add half the aubergine chunks and stir every minute to ensure they don’t stick to the pan.

Whilst the aubergine is cooking pay a little attention to the spices…

Peel and roughly chop both the garlic and fresh ginger and add to a pestle & mortar or blender/coffee grinder.

Remove the stalk and seeds from your chilli before roughly chopping and adding to the garlic and ginger.

Add the dry spices along with 2 teaspoons Extra Virgin Olive Oil and mix into a paste.

When the aubergine is lightly browned remove from the pan and set to one side.

Add another teaspoon of coconut oil to the pan and repeat the process for the remaining aubergine chunks.

Whilst your next batch of aubergine chunks are cooking, peel and finely chop up the onion.

When the aubergine is cooked leave it to one side.

Add 1 teaspoon of coconut oil to the pan and then the chopped onion and keep stirring until the onion begins to soften.

Now add your spice paste and continue mixing to ensure all the flavours are combined together.

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After around 2-3 minutes add the coconut milk and 1 tablespoon of Meridian Peanut Butter (smooth or crunchy, you choose!) Continue mixing until the coconut milk and peanut butter blend in well.

Add the aubergine back to the pan and allow to simmer for around 10-15 minutes.

When ready, finely chop a large handful coriander, mix through and serve with 1/4 cup brown basmati rice per person.