Roasted Aubergine Curry

From the kitchen Freely Fruity

THE aubergine is synonymous with warmer climes, but grows very happily in UK greenhouses for the British retail market, much like our tomatoes.

Roasting aubergines is a great way to cook them and this vegan curry is a satisfying option on a meat free day, especially as the weather gets cooler.

Ingredients

■ 3 aubergines, cut into 1 inch cubes ■ Olive oil ■ Salt ■ 1 x 400ml can coconut milk ■ 1 large white onion, diced ■ 3 medium fresh tomatoes, quartered ■ 1 x 400g tin chickpeas, drained

Serving suggestions ■ Brown rice ■ Poppadoms ■ Fresh coriander

For the curry paste ■ 6 cloves garlic, peeled ■ 1 knob ginger, peeled roughly chopped ■ 2g fresh coriander, torn n 2 fresh green chillies ■ 1 tbsp garam masala ■ 2 tsp ground cumin ■ Black pepper ■ 1 tbsp cider/wine vinegar

Method

1. Preheat the oven to 200°C

2. Place the aubergine cubes onto a large oven tray, drizzle liberally with oil and season with salt. Roast for 35 minutes

3. Meanwhile blitz all of the ingredients for the curry paste with 2 tbsp coconut milk using a mini chopper or immersion blender; set aside

4. Place a large deep pan over a medium heat and add a few glugs of oil. Fry the onion with a pinch of salt for 3-4 minutes

5. Add the curry paste and fry for 5 minutes then add the tomato and lower the heat to cook until the tomato is soft; about 10 minutes

6. Increase the heat and add the coconut milk and chickpeas to the pan then the roasted aubergine

7. Once hot throughout serve with some brown rice and top with crushed poppadoms and a sprig of coriander.