Name: Aubergine chilli
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 3 aubergines cubed; 4 tbsp vegetable oil; 1 onion finely chopped; 4 garlic finely chopped; 2 red peppers chopped; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika; 1 tbsp chipotle paste; 2 x 400g tins chopped tomatoes; 2 x 400g tins kidney beans rinsed and drained; a small bunch coriander; 1 lime cut into wedges; vegan coconut yogurt to serve; steamed rice to serve

two bowls of veggie chilli with sour cream and lime, and a side of rice

3 aubergines
cubed
4 tbsp vegetable oil
1 onion
finely chopped
4 garlic
finely chopped
2 red peppers
chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tbsp chipotle paste
2 x 400g tins chopped tomatoes
2 x 400g tins kidney beans
rinsed and drained
a small bunch coriander
1 lime
cut into wedges
vegan coconut yogurt
to serve
steamed rice
to serve

Method

step 1
Tip the aubergines into a large bowl with 2 tbsp of the oil and a good pinch of salt, and mix well. Heat a non-stick frying pan over a medium-high heat and fry the aubergines for 4-5 minutes, in batches, until browned and charred, then scoop out onto a plate.
step 2
Tip in the remaining oil, the onion and a pinch of salt, and cook for 5 minutes until beginning to soften. Add the garlic and cook for a minute before adding the peppers, dried spices and chipotle paste. Stir for 2-3 minutes, then tip in the chopped tomatoes with a full tin of water. Tip in the beans and the aubergines, season well and simmer gently for 40 minutes until thickened.
step 3
Stir in the coriander and serve with lime wedges, coconut yogurt and steamed rice.