Roasted aubergine & tomato curry

• aubergine, or baby aubergines↗600g g

  sliced into rounds

• olive oil↗3 tbsp tbsp
• onions↗2

  finely sliced

• garlic cloves↗2

  crushed

• garam masala↗1 tsp tsp
• turmeric↗1 tsp tsp
• ground coriander↗1 tsp tsp
• chopped tomatoes400ml can ml
• coconut milk↗400ml can ml
• sugar↗pinch of

  pinch of (optional)

• coriander½ small pack

  roughly chopped

• rice↗

  or chapatis, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

2. 2

   Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

3. 3

   Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.