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http://www.theguardian.com/lifeandstyle/2016/apr/30/turmeric-re...
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http://www.theguardian.com/lifeandstyle/2016/apr/30/turmeric-re...
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http://www.theguardian.com/lifeandstyle/2016/apr/30/turmeric-re...
Remove from the heat, stir in the chill akes and tip into a small bowl
so the nuts dont keep cooking.
Arrange the roast aubergines on a large platter and spoon over the
yoghurt sauce. Sprinkle with the aked almond mix, scatter over the
fresh coriander and serve half an aubergine per portion.
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gentle and do not stir, otherwise the sh will ake. Carefully lift the
sh from the sauce, so it doesnt break up, and serve on plain boiled
rice with lots of the sauce spooned on top.
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