Eggplant & Cauliflower Butter Chicken

Directions

1. Preheat oven to 220°C

2. Toss eggplant cubes in olive oil and generously space out on a tray lined with baking paper. Sprinkle with salt and place in oven for 20mins or until brown and slightly crispy at the edges.

3. While the eggplant is roasting, heat a deep saucepan or pot over medium heat and add butter. Once melted, add diced onions and sauté until translucent, for approximately 3-5 mins.

4. Add garlic and Quick Butter Chicken Blend, then stir regularly for 1 min until the mix is fragrant.

5. Add tomato paste and continue stirring the mixture regularly for a further minute.

6. Pour in the coconut cream and lemon juice, stir to combine, and bring to a gentle simmer. You can adjust the consistency of the mixture to your desired liking by adding water.

7. Once the mixture is simmering, add the cauliflower florets. Turn heat down to low and return to a simmer, stirring occasionally.

8. Continue simmering all ingredients for 10 mins or until the cauliflower is soft but not mushy.

9. Spoon sauce with cauliflower into a bowl and arrange the eggplant over the top. Garnish with coriander leaves. Serve over basmati rice or with Garlic Naan for dipping