PINEAPPLE AND AUBERGINE RED CURRY

Ingredients | Serves 4 | TIME 30 mins

• 1 tbsp vegetable oil • 2 aubergines (about 500g), cut into bite-sized chunks • 2 garlic cloves, finely chopped • 400ml can Cooks’ Ingredients Coconut Milk • 60g red curry paste • 1 tbsp light soy sauce • 2 tbsp crunchy peanut butter • 1 large Waitrose & Partners Pineapple, cut into bite-sized chunks • 1 unwaxed lime, zest of all, juice of ½, ½ cut into wedges • 25g pack Thai basil • 2 x 250g pouches cooked wholegrain rice

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