- 600g baby aubergines, sliced into rounds
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp ground coriander
- 400ml can chopped tomatoes
- 400ml can coconut milk
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- pinch of sugar (optional)
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ½ small pack coriander, roughly chopped
- rice or chapatis, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.