Spicy aubergine curry

This vegetarian curry will give your dinner the spiiice your looking for🌶️🌶️🌶️

INGREDIENTES (serves 2-3)
Curry paste:
- 2 red adjuma chili peppers (or any other)
- 1 shallot
- 2 cloves of garlic
- 1 lemon grass
- 4cm ginger
- 1/2 lime juice
- Tsp of ground kurkuma, coriander seed & cumin
- Bunch koriander (half for curry paste/half for yoghurt dip)
Rest of the ingredients:
- 2 aubergines
- 100g yoghurt
- Can of tomatoes
- Can of coconut milk
- Salt, peper
- Olive oil
- Coconut oil
- Basmati rice
- Naan bread & chutney optional

1. Set oven to 180. Roughly peel your auberine so some skin is left on. Slice and add to a bowl and combine with oil, salt & peper. Lay out on a baking tray and pop in the oven for 25 mins until they start to brown.
2. In the meantime to make the curry paste chop all the curry ingredients and add to a blender including the spices. Blitz untill smooth + add some lime juice halfway through.
3. Add some coconut oil to a hot pan, add in 3/4 of the curry paste. You can save the rest for another day. After 4 minutes add the canned tomatoes and coconut milk. Add the aubergine slices and let it simmer for 10 minutes.
4. In the mean time cook the rice according to package. In another bowl combine the rest of the coriander and the yoghurt.
5. Time to plate! Top curry with yogurt and some chutney. Dig in with some naan and enjoy ✨