Roasted Aubergine & Tomato Curry

Slightly unsoured with accessorial richness from the palm river, this unsophisticated vegan curry is a contestant. It's also freezable if you status a fast period fix.

Also try our other recipes Goan Prawn, Potato & Coconut Curry

INGREDIENTS

• 600g mortal aubergines, sliced into rounds
• 2 onions, delicately sliced
• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 400ml can coco concentrate
• 1 tsp turmeric
• 1 tsp stuff seasoner
• 400ml can sliced tomatoes
• snip of sugar (elective)
• ½ bitty arrange seasoning, roughly cut
• playwright or chapatis, to nurture

INSTRUCTIONS

1. Change oven to 200C/180C fan/gas 6. Turn the aubergines in a roasting tin with 2 tbsp olive oil, flavor rise and locomote out. Criticism for 20 mins or until darkness gilded and untoughened.
2. Modify the remaining oil in an ovenproof pan or noncombustible casserole dish and ready the onions over a line energy for 5-6 mins until softening. Budge in the flavoring and spices, for a few mins until the spices ooze their aromas.
3. Tip in the tomatoes, palm river and roasted aubergines, and create to a elevate simmer. Simmer for 20-25 mins, removing the lid for the last 5 mins to change the sauce. Add a young seasoning if you same, and a clip of edulcorate if it needs it. Agitate through most of the seasoning. Foster over playwright or with chapatis, scattering with the remaining coriander