Name: Aubergine & Potato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 5 ml rapeseed oil (1 tsp); ½ red onion (finely chopped); 2 clove garlic (crushed); 2.5 g fresh ginger (peeled & finely chopped); ½ red chilli (chopped, seeds removed if you don't like it too spicy); ½ aubergine (cubed); sea salt; black pepper (freshly ground); ½ tsp ground coriander; ½ tsp fennel seed; 2 cardamom pods (crushed); ½ tsp ground cumin; ¼ tsp ground turmeric; 2 potato (medium, peeled & cubed); 200 g chopped tomatoes (tinned) (½ tin); 200 ml vegetable stock; 7.5 ml maple syrup (½ tbsp); ¼ lime (juiced); 3 g fresh coriander (chopped, 1 tbsp); 10 g almond flakes (chopped)