Peruvian Aubergine Curry

Naturally creamy, sweet and delicious, this is a unique and unusual curry to try if you're bored of the food you're eating regularly. It's very quick and easy but the longer you cook it the richer and tastier it gets- it's up to you!

The flavours are very delicate and subtle compared to most curries, or most of my curry recipes anyway. It's lighter and fresher so this is a nice change.

Peruvian Aubergine Curry

Serves: 6 portions

Ingredients

• 4 chicken breasts, diced

• 1 aubergine, diced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 red onion, diced

• 4 cloves garlic, minced

• 2 red chilli

• 80 g roasted walnuts

• 30 g almonds

• black pepper, to taste

• 1/2 tsp cinnamon

• zest of half a lime

• 480 ml chicken stock

• 2 tbsp honey

• 4 tsp stevia sugar or 8 tsp pomegranate juice

• small knob of butter and 1 tbsp olive oil, to fry

To serve

• lime wedges

• chopped roasted almonds

• pomegranate kernels

• sliced red onion

• rocket

• basmati rice

Method

- Heat the olive oil and butter in a medium frying pan over a medium heat. Once melted, add the garlic and chilli. Fry for 30 seconds before adding the onions.

- Once the onions are softened, stir in the seasoning and spices then add the chicken and brown all over.

- Add in the peppers and aubergines. fry everything for 5 minutes, stirring occasionally.

- Meanwhile, blend the nuts and lime zest until all crumbly. Add this mixture to the chicken and veggies and stir through before adding the stock, honey and sugar. Cover and simmer for a minimum of 20 minutes, adding more water if you need to.

- You can cook this for an hour fi you want to deep the colour and richen the sauce.

- Serve with some grains and a sprinkle of rocket, pomegranate and almonds!