Name: Roast aubergine & coconut curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roast aubergine & coconut curry

1. 800g aubergines (about 3), sliced into rounds, then cut into quarters -

2. 4 tbsp coconut or olive oil -

3. 2 onions, chopped -

4. 2cm piece of ginger, grated to a pulp -

5. 3 garlic cloves, grated to a pulp -

6. 2 red chillies, halved, deseeded and chopped -

7. 1 tsp ground turmeric -

8. 2 tsp ground coriander -

9. 4 black cardamom pods, crushed a little (but not so much that the pods open) -

10. 6 large plum tomatoes, roughly chopped -

11. 3 x 160ml cans of coconut cream -

12. juice ½ lime -

13. small bunch coriander, leaves only -

14. rice or naan breads, to serve -

How to cook deliciously - Roast aubergine & coconut curry

1. Stage

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.

2. Stage

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.

3. Stage

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.)