Roast aubergine and potato curry

1. 1

   To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt.

3. 3

   Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt.

4. 4

   Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly.

5. 5

   To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste.

6. 6

   Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened.

7. 7

   Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce.

8. 8

   Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander.

9. 9

   Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.