Ingredients:

• 1 tablespoon The Coconut Company coconut oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 1 aubergine, cut into chunks

• 1 tablespoon garam masala

• 2 tablespoons peanut butter

• 4 tablespoons The Coconut Company coconut milk powder

• 1 large sweet potato, cut into chunks

• 1 x can chickpeas, drained

• 2 large handfuls spinach

• Coconut yogurt to serve

Get making!

1. Heat the oil in a large pan and add the onion and garlic and cook for 5 minutes until softened.

2. Add in the aubergine chunks, garam masala and nut butter and continue cooking for a further 10 minutes.

3. Stir in the coconut milk powder along with 300ml boiling water and simmer for 15 minutes.

4. Meanwhile, cook the sweet potato chunks until softened then add to the pan along with the chickpeas and spinach leaves and heat through.

5. Divide between bowls, add some coconut yogurt on top then enjoy!