Name: Roasted aubergine & tomato curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 600g aubergine, or baby aubergines sliced into rounds; 3 tbsp olive oil; 2 onions finely sliced; 2 garlic cloves crushed; 1 tsp garam masala; 1 tsp turmeric; 1 tsp ground coriander; 400ml can chopped tomatoes; 400ml can coconut milk; pinch of sugar (optional); ½ small pack coriander roughly chopped; rice or chapatis, to serve

Roasted aubergine & tomato curry

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

1 hr total 15 min prep 45 min cook 4 331 cal

Instructions

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1 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.
2 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.
3 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.