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

Aubergine chilli

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

Preparation and cooking time
- Total time1 hr and 15 mins
Easy
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

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.