Roast aubergine & coconut curry

• aubergines↗800g g

  (about 3), sliced into rounds, then cut into quarters

• coconut4 tbsp tbsp

  or olive oil

• onions↗2

  chopped

• ginger↗2cm piece of cm

  2cm piece, grated to a pulp

• garlic cloves↗3

  grated to a pulp

• red chillies↗2

  halved, deseeded and chopped

• ground turmeric↗1 tsp tsp
• ground coriander↗2 tsp tsp
• black cardamom pods↗4

  crushed a little (but not so much that the pods open)

• large plum tomatoes↗6

  roughly chopped

• coconut cream↗3 x 160ml cans of cans

  3 x 160ml cans of

• lime↗juice ½

  juice ½

• coriandersmall bunch

  small bunch, leaves only

• rice↗

  or naan breads, to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

2. 2

   Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.

3. 3

   Bring to just under the boil – if it boils, the coconut cream will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)