West Indian spiced aubergine curry

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗½ tsp ground tsp

  ½ tsp ground

• large aubergine↗1
• tomato purée↗2 tbsp tbsp
• chilli↗½ green

  ½ green, finely chopped

• ginger↗1cm piece

  1cm piece, peeled and finely chopped

• caster sugar↗2 tsp tsp
• rapeseed oil↗½-1 tbsp tbsp

  ½-1 tbsp

• spring onions↗3

  3, chopped

• coriander½ bunch of

  ½ bunch of, shredded

• cooked rice↗

  natural yogurt or vegan alternative, roti and lime wedges, to serve

Step-by-step instructions

1. 1

   Mix the dry spices and 1 tsp salt together in a bowl and set aside.

2. 2

   Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.

3. 3

   Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.

4. 4

   Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.