Coconut Jerk Aubergine

Ingredients

• 2 Tbsps Vegetable Oil
• 1-2 Tsp Curry Powder
• Jerk Seasoning (see this recipe)
• 1 Vegetable Stock Cube in 1/2 Pint of Water
• 1 Medium Onion (Coarsely Chopped)
• 1 Tsp Minced Garlic
• 1 Aubergine – 2cm Dice
• 1/4 Butternut Squash – 2cm Dice
• 8oz Button Mushrooms – Halved
• 1 Small Bunch of Spring Onions – Chopped
• 1 Can of Coconut Milk (or Coconut Block dissolved in 1 Can worth of Hot Water)
• 1 Tin of Chopped Tomatoes
• 1 Tbsp Tomato Puree
• 1 Tbsp Honey
• (Other Veg e.g. Cauliflower, Beans, etc can be added or used as replacements if desired

Method

Heat the oil and cook the onion for 4 minutes until soft. Add the garlic.

Stir in the curry powder, jerk seasoning and stir to combine.

Add the tomato puree.

Reduce the heat and add the butternut squash, half of the spring onions, the aubergine and the mushrooms.

Stir and cook for 2 minutes.

Pour in the coconut milk, chopped tomatoes, honey and vegetable stock.

Reduce the heat to low and simmer for 35 – 40 minutes stirring occasionally.

When ready serve with rice. Garnish with the remaining spring onions.