Courgette & Aubergine Curry

Serves 4

INGREDIENTS:

2 tins coconut milk

2 tsbp coconut oil

2 large onions, chopped

2 tumb-sized pieces of giger, grated

6 garlic cloves, chopped

200g red lentils, rinsed

0.5-1 litre stock or water

1 large aubergine, chopped

4 large tomatoes, quatered

2 large courgettes, chopped

1 lemon or lime, zest and juice

1 tsp maple syrup

1 tsbp tamari / soy sauce

Handful of peanuts or cashews

Handful of fresh herbs, chopped

1. In a large pan, dry fry the nuts for a few minutes until lightly toasted, roughly chop and set aside.

2. In the same pan, heat the coconut oil over medium heat and fry the onion, ginger and garlic for 10 minutes until soft. Add the lentils, coconut milk and most of the stock and stir well. Increase to medium-high heat and cook for 6 minutes then add the aubergine, stir and cook for a further 10 minutes. Add the tomato, courgettes, zest, tamari and season well. Add more stock if needed.

3. Simmer until the lentils are cooked and you have achieved your desired consistency then remove from the heat, add the lemon or lime juicy, maple syrup and herbs. Stir and taste, add more tamari, salt or syrup to suit your taste. Top with nuts to serve.