ROASTED AUBERGINE CURRY

Description

This is a unqiue hot and sour vegan curry. Small 5-8cm long purple or white aubergines work well here if you can find them; simply cut them in half lengthways from the bottom, stopping at the stalk, so you can have a split aubergine that's held together by the talks - a unqiue and attractive touch if you're looking to impress at a dinner party.

Ingredients

• 500g aubergine, cut into 4cm pieces
• 4 tbsp coconut oil
• 1 tsp ground turmeric
• 3/4 tsp black mustard seeds
• 1/2 tsp fenugreek seeds
• 8cm piece of pandan leaf (optional)
• 5cm cinnamon stick
• 10-12 curry leaves
• 100g red onion (approx. 1 small onion), sliced
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 lemongrass stick
• 3-4 whole dried red chillies
• 2 tbsp Roasted Curry Powder
• 200ml coconut milk
• 150ml vegetable stock or water
• 1 tbsp tamarind paste
• 1 1/2 tsp sugar
• salt, to taste

Method

1. Preheat the oven 200c/180c fan. In a large bowl, toss the aubergine with 2tbsp of the cocnut oil, 1/2 tsp of the ground turmeric and a generous pinch of salt. Spread out in a large roasting tray in a single layer and roast for 15 minutes, tossing every 5 minutes or so.
2. Meanwhile, heat 2 tbsp coconut oil in a large frying pan (skillet) over a medium heat and add the mustard and fenugreek seeds. Once the mustard seeds stop crackling, add the pandan leaf, cinamon stick, curry leaves, onion, garlic, ginger, lemongrass and dried chillies. Stir well to coat in the oil, add a pinch of salt and continue to cook for 8-10 minutes, stirring occasionally until the onions are soft and translucent.
3. Add the curry powder and remaining 1/2 tsp ground turmeric and cook for a further minute, adding a splash of water if they begin to stick to the pan. Add the coconut milk, stock or water and tamarind, reduce the heat to low and cook 3-4 minutes until the liquid has reduced to half. Stir through the roasted aubergine and sugar and continue to simmer for 3 minutes then season to taste with salt. Serve with steamed rice or rolls.