Eggplant curry

• 2 eggplants, diced
• 5 cm ginger, finely chopped
• 2 onions, chopped
• 3 cloves garlic, finely chopped
• 4 tsp The Spice Club Curry mix
• 300 ml coconut milk
• 400 ml diced tomatoes (canned)
• Bunch of fresh coriander or parsley, coarsely chopped
• Oil for frying
• 200 g rice
• 4 naan breads
• Greek yogurt, to serve
• the spice club poke (for garnish)

Step 1: Cook rice

• Cook the rice according to the instructions on the package. Keep warm before serving.

Step 2: Bake the eggplant

• Heat a dash of oil in a large frying pan and fry the aubergine in batches until soft and lightly browned. Remove from the pan and set aside.

Step 3: Make the curry base

• Add a little more oil to the pan and fry the onions, ginger, and garlic over medium heat until soft and translucent, about 5 minutes.
• Add The Spice Club Curry mix and fry for 1 minute to release the flavours.

Step 4: Add tomatoes and coconut milk

• Stir the diced tomatoes and coconut milk through the spices and bring to the boil. Let it simmer gently for 10 minutes.

Step 5: Add eggplant and nuts

• Add the fried eggplant and cashews to the sauce. Let it simmer for another 5 minutes, so that the flavors mix well.

Step 6: Serving

• Serve the curry with boiled rice. Garnish with the spice club poke, fresh coriander or parsley and a spoonful of Greek yoghurt to taste.