Roast aubergine & coconut curry

3 of 5-a-day aubergine coconut curry family friendly fibre gluten free vegan vegetarian

N/A

Source

Ingredients

800g aubergines (about 3), sliced into rounds, then cut into quarters

4 tbsp coconut or olive oil

2 onions, chopped

2cm piece of ginger, grated to a pulp

3 garlic cloves, grated to a pulp

2 red chillies, halved, deseeded and chopped

1 tsp ground turmeric

2 tsp ground coriander

4 black cardamom pods, crushed a little (but not so much that the pods open)

6 large plum tomatoes, roughly chopped

3 x 160ml cans of coconut cream

juice ½ lime

small bunch coriander, leaves only

rice or naan breads, to serve

Method

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.

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.

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.)