Heat the oil and fry the aubergines for 4 minutes. Set aside.
Sauté the onions and garlic, then add the chillies for 4 minutes.
Add the tomatoes, coriander, seasonings and aubergine and cook for 5 minutes.
Add the kidney beans and cook for 10 minutes.
Serve with rice, quinoa or couscous
1 red onion, finely chopped
1 tbsp olive oil
1 aubergine cut into cubes
2 garlic cloves, crushed
5 small red chillies, chopped
½ tsp coriander powder
1 tsp of cumin powder
1 tsp of cinnamon powder
1 can of tomatoes
1 can of kidney beans, drained
Freshly ground black pepper
2 servings of brown rice, quinoa, or couscous