Ox cheek and aubergine curry

Ox cheek is a really cheap and delicious cut of meat, and went really well with aubergines in this curry.

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I used:

-530g ox cheek

-350g aubergine

-500g passata

-lots of hot curry powder, a little smoked paprika and some black pepper

-a hot red chili

-2 large onions

-6 cloves of garlic

-1/2 cup coconut milk

-a large bunch of coriander (half reserved, added near the end)

I browned the meat, onions and garlic in coconut oil, before putting it with everything else in the slow cooker for a couple of hours.

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I served with cauliflower rice and a big helping of kale, along with some peanuts for a bit of crunch.

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