Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It’s also freezable if you need a quick midweek fix
Prep:15 mins
Serves 4
600g aubergine, or baby aubergines sliced into rounds3 tbsp olive oil2 onions, finely sliced2 garlic cloves, crushed1 tsp garam masala1 tsp turmeric1 tsp ground coriander400ml can chopped tomatoes400ml can coconut milkpinch of sugar (optional)½ small pack coriander, roughly choppedrice or chapatis, to serve
STEP 1Heat 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.STEP 2Heat 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.STEP 3Tip 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.
