Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti Mix the dry spices and 1 tsp salt together in a bowl and set aside. Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife.
Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through.
Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
Chop the aubergine into 3cm chunks, place in a colander on top of the rice, cover and steam for the first 8 mins, or until starting to soften. Meanwhile, toast the peanuts in a large non-stick frying pan until golden, tossing reguarly, then crush using a pestle and mortar (or finely chop). Trim the spring onions and chop into 2cm pieces.