Vegan Aubergine Jalfrezi

2 x Ginger & Garlic Paste, Kashmiri Chilli

• 500g Aubergine Cut into bite size pieces
• 2 x Medium brown onions Finely diced
• 1 x Green pepper Cut into bite size pieces
• 1 x Small red chilli Deseeded and finely chopped
• 400g Tin of chopped tomatoes
• 200ml Water
• 2 tbsp Vegetable/olive oil
• Pinch of salt and pepper
• Bunch of fresh coriander to garnish
• Roughly chopped Tyga 13

1. Add oil to a large frying pan over a high heat. Add the onions and both sachets of ginger and garlic paste, fry until golden brown.
2. Add the aubergine to the pan to brown. Cook for 5 minutes.
3. Add Tyga 13 and Kashmiri Chilli (see ‘Control the heat’) and fry for 2-3 minutes.
4. Add the tin of chopped tomatoes, pinch of salt and pepper, green pepper, chilli and water. Cover and simmer for 15-20 minutes.
5. Serve with rice and add chopped coriander to garnish.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Kashmiri Chilli, Tyga 13 ( Garam masala, Cumin and Turmeric).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.