Aubergine Masala

2 aubergines (chopped into chunks)

1 tsp. turmeric

1 tsp. cumin

1 tsp. 100% Coconut Oil

1 tbsp. 100% Coconut Oil

1 red onion (finely chopped)

1 tsp. garlic

1 tsp. ginger

½ tsp. cumin

½ tsp. coriander

½ tsp. turmeric

½ tin plum tomatoes

250ml vegetable stock

200ml light coconut milk

Handful chopped coriander

Method:

• Preheat oven to 200°C/400°F.

• First, prepare the aubergine. Add a teaspoon of coconut oil, turmeric and cumin to your chopped aubergine and mix until coated.

• Fry the aubergine on a high heat for 10 minutes, flipping to make sure all sides are charred (you may need to do this stage in batches).

• Once the aubergine is charred, transfer to a baking dish and bake in the oven for 15 minutes.

• Meanwhile, heat a tablespoon of coconut oil in a large, deep pan and fry the red onion for 5 minutes. Then add garlic and ginger and fry for 2 minutes.

• Then add the plum tomatoes, break up well with your spoon, and fry for 5 minutes.

• Add spices, stir in well and then add a splash of water. Stir again and leave to simmer for 5 minutes until the sauce thickens again.

• Now, add in your baked aubergine, stir well and then add the vegetable stock, coconut milk and coriander.

• Give it all a good stir and leave to simmer for 15-20 minutes, stirring regularly until your curry thickens.

• Serve with basmati rice and garnish with coriander.