| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Servings |
people
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Ingredients
- 2 Aubergines sliced
- 2 Red peppers, chopped
- 1 Red onion, peeled and finely chopped
- 3 cloves garlic, crushed
- 2 tbsp Extra virgin olive oil
- 1 litre vegetable broth
- 2 tbsp Tahini
- 1 tsp Chilli powder
- 1 tsp Garam Masala
- 1 tsp Curry powder
Ingredients
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Instructions
- Preheat oven to 180C. Put chopped aubergine, red pepper and 1 tbsp of olive oil in oven proof dish and cover with foil. Place in oven and cook for 30 mins.
- In the meantime, saute the onion until soft and then add the garlic and cook for 1 further minute.
- Then add vegetable stock, tahini, spices and roasted vegetables and cook for further 10 mins. Add more stock to ensure vegetables are covered if necessary.
- Remove from heat and transfer to a blender. Blend util smooth.
- Serve with a sprinkling of cayenne pepper and some fresh coriander.