Roasted aubergine & tomato curry

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• Aubergines (or baby aubergines)Sliced into rounds600 g
• Olive oil3 tbsp
• OnionsFinely sliced2
• Garlic clovesCrushed2
• Garam masala1 tsp
• Turmeric1 tsp
• Ground coriander1 tsp
• Chopped tomatoes (canned)400 ml
• Coconut milk (canned)400 ml
• SugarOptional
• CorianderRoughly chopped½
• Rice or chapatisTo serve

1. 1

   Heat the oven to 200°C (180°C fan). Toss the aubergines with 2 tbsp of the olive oil and plenty of seasoning in a roasting tin, spread them out and roast for 20 mins, until soft and dark golden.

2. 2

   Warm the rest of the oil in a flameproof casserole or ovenproof pan. Add the onions and cook for 5-6 mins over a medium heat, until they begin to soften. Stir the garlic and spices into the pan and cook for a few mins until fragrant.

3. 3

   Pour in the tomatoes and coconut milk, add the roasted aubergines and let it come to a gentle simmer. Cook for 20-25 mins, taking the lid off for the final 5 mins so the sauce thickens. Season if you like, and add a pinch of sugar only if the sauce needs it. Stir in most of the coriander.

4. 4

   Spoon over rice or alongside chapatis, topped with the remaining coriander.