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