Roasted Aubergine & Tomato Curry Recipe

Preheat the oven to 200°C (400°F).

Place the aubergine cubes on a baking tray, drizzle with 1 tbsp of vegetable oil, and season with salt. Roast in the preheated oven for 20 minutes or until golden brown.

In a large pan, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes until fragrant.

Add the curry powder, cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir well to combine with the onions, garlic, and ginger.

Add the diced tomatoes and cook for 5 minutes until they start to break down.

Pour in the coconut milk and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.

Add the roasted aubergine cubes to the pan and stir gently to coat them with the curry sauce. Cook for another 5 minutes.

Season with salt to taste and garnish with fresh coriander leaves.

Serve the roasted aubergine and tomato curry hot with steamed rice or naan bread.