30-Minute Aubergine Coconut Curry

Method

1. Heat a generous drizzle of vegetable oil in a large frying pan over a medium heat. Meanwhile top and tail the aubergines, slice in half widthways, then cut into 1 inch chunks. Add the aubergine and fry for 10 minutes, stirring regularly so they cook evenly. Meanwhile peel and dice the onion, garlic and ginger and slice the peppers, and set them all aside for later.
2. Once soft, transfer the aubergine to a bowl and pop the pan back on the heat. Wipe out the pan, return it to the heat and add the cumin seeds and coriander seeds to the pan. Toast for 2 minutes. Transfer the seeds and diced garlic and ginger to a pestle and mortar (if you don’t have a food processor, you can also make the paste using a small blender), then pop the pan back on the heat again. Add a drizzle of vegetable oil to the pan and fry the onions for 5 minutes.
3. Meanwhile add the remaining paste ingredients to the pestle and mortar and grind until smooth. Then add the paste and peppers to the frying pan and fry for 3-5 minutes.
4. Meanwhile cook the rice as per packet instructions.
5. Pour the chopped tomatoes into the pan along with the cooked aubergine from earlier. Swirl a splash of water into the tomato tin and add it to the pan. Simmer for 8-10 minutes. Finally stir the coconut milk into the curry, turn the heat up and cook for 1-2 minutes or until the sauce is hot.
6. Serve the curry alongside rice, poppadoms and a dollop of chutney. Finish with a few coriander leaves.