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Olive oil
2 medium aubergines, chunks a bit bigger than bite-sized
1 x Onion, chopped
3cm fresh root ginger, grated
1 x Sainsbury's freefrom Korma Sauce 300g
2 large sweet potatoes, cut into bite-sized chunks
1 x Sainsbury's young leaf spinach, 100g
1 red onion, thinly sliced
1x Sainsbury's Brazil nuts 100g, toasted
Serve with basmati rice
1. Heat the oil in a large pan and fry the aubergine in small batches until golden, remove and drain on kitchen paper.
2. Using the same pan fry the onion over a medium heat for 5-10 minutes until golden then add the grated ginger and cook for a further 2 minutes. Pour in the korma sauce and turn up to a high heat until bubbling.
3. Add the sweet potato and simmer for 10 minutes, then add the aubergine and cook for a further 5 mins.
4. Meanwhile toss the sliced red onion in flour and fry in oil until crispy. Drain on kitchen paper.
5. Stir through the spinach just before serving. Garnish with the toasted brazil nuts and crispy onion. | 