Creamy aubergine curry

• onions↗2

  roughly chopped

• fresh root ginger↗4cm piece

  chopped

• toasted flaked almonds↗4 tbsp tbsp

  plus 1 tbsp

• curry powder↗1 tbsp tbsp
• coriandersmall bunch

  stalks and leaves separated

• olive oil↗2 tsp tsp
• aubergines↗2

  chopped into large wedges

• pot thick Greek yogurt↗200ml ml

Step-by-step instructions

1. 1

   Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.

2. 2

   Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.