You will need (for five to six large portions):
- 1/2 a teaspoon each of cardamom, mustard seeds, cumin and turmeric
- 1 teaspoon of coriander seeds
- salt and pepper
- 2 large aubergines, in roughly chopped
- 4 onions, sliced
- 4 large garlic cloves
- Oil for frying
- 4 tomatoes, seeds removed and quartered
- 1 tin tomatoes
- 2 chillies, sliced (add more or less depending on how hot you like it)
- 1 tin coconut milk
- 300ml vegetable stock
- Large handful coriander, roughly chopped
I have a real aversion to soggy, slimy, sloppy aubergines and so to prevent my distress I always cook them separately first. In this case I griddled them to give them a characteristic smoky flavour. Don’t add oil to the aubergine, I find the oil soaks in too much. I have found that for some recipes soaking the aubergines in salt is absolutely necessary but in this recipe, not so much.
Sweat the onion and garlic in a little oil until they look fairly sumptuous and then add the spices. Stir until your nostrils are dancing.
Add the fresh tomatoes along with a can of tomatoes, the pre-griddled aubergines and as many chillies as you deem acceptable.
Add the coconut milk and stock then leave to simmer for 45 minutes.
Just before serving stir through the coriander; you could try using spinach too.