Roasted aubergine curry – brinjal masala

Serves four. Has a cook time of thirty to forty minutes.

Vegan

Gluten-free

Silky smooth, antioxidant + full of B Vitamins + minerals.

cube two large aubergines   /   quarter three large vine tomatoes   /   slice one white onion   /   chop a small bunch of coriander   /   mince two tsp ginger   /   fine slice five garlic cloves   /   tsp mustard seeds   /   tsp turmeric   /   tsp + a half of cumin   /   half tsp cayenne pepper   /   half tsp garam masala   /   tbsp tomato puree   /   juice of half a lemon   /   tsp sea salt or to taste   /   tbsp coconut oil

+ Set the oven to heat at 180°C.

+ Add the aubergine cubes to a baking tray with a drizzle of oil and a pinch of salt.

+ Heat the coconut oil in a large frying pan or cooking pot, then add the onions. Brown until they’re deep golden.

+ Next, place the aubergine in the oven and set a timer for twenty minutes.

+ Add the ginger and half the garlic to the pan. Fry for five minutes on a medium/low heat.

+ Add the dry spices, except for the mustard seeds. Fry for two minutes, stirring.

+ Now add the tomatoes, a mug of water and the puree to the pan. Cook for five to ten minutes.

+ Check the aubergine — once it’s starting to brown, take it out and add it to the curry sauce with the lemon juice and salt to taste.

+ In a small frying pan, heat another tsp or so of coconut oil. Once it’s hot, add the mustard seeds and remaining sliced garlic. Fry until starting to turn golden (or until the seeds start popping).

+ Tip the mustard and garlic into the pan, combine and serve. Garnish with fresh coriander.