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The month of Ramadan ends soon and our recipe this week is inspired by feasting for Eid al-Fitr on 2nd May.

Aloo baingan – potato and aubergine curry

The end of Ramadan is fast approaching and Eid al-Fitr celebrations begin on 2nd May so our recipe this week is inspired by the feasting! We’ve chosen a dish from a feature by food blogger Izzah at Tea for Turmeric on traditional Pakistani Eid recipes. For this vegan Aloo Baingan, use organic potatoes, onions and an aubergine from the veg box (and don’t forget you can order organic garlic and ginger as box extras).  Add a few cooked chickpeas to up the protein element if you wish.

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