200g(7oz) mange tout (or sub sugar-snap peas or French (green) beans)
To serve (optional):
Cooked brown or white rice
Roasted peanutsroughly chopped
Chilli
Instructions
Heat up 1 tablespoon of the oil in a large pan
Keeping on a medium heat, fry the eggplant slices for a few minutes on each side, until browned - set aside on a plate
Heat up the remaining tablespoon of oil in the same pan and add the garlic, ginger, curry powder and turmeric once hot
Fry for about a minute until fragrant
Add the browned eggplant, coconut milk, coriander, agave syrup, lime juice, stock cube, peanut butter, chickpeas and salt, with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes until the eggplant is cooked through
Add the mange tout and simmer for another few minutes until cooked through
Leftovers keep well covered in the fridge for a few days, and can be frozen