Peanutty Aubergine, Cauliflower & Coconut Curry

Make the Aubergine Alla Norma batch recipe.

Heat oven to 200°C. Cut the cauliflower into florets and add to a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 minutes until slightly charred.

In the meantime, add ginger, onion, garlic, and coriander stalks to a blender with the curry paste. Blitz until smooth.

Heat oil in a pan over a medium heat and add the paste, cooking it out until thickened. Tip in the coconut milk, aubergine batch, and peanut butter. Simmer for 15 mins to allow the flavours to develop.

Finely slice the chilli and pick the coriander leaves. Add in the cauliflower to heat through and serve up. Top with the chilli, coriander, and peanuts then get stuck in. Serve with cooked rice, if you like.