Shred’s Roasted aubergine & tomato curry

Shred’s Roasted aubergine & tomato curry
  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until soft and crisp

  • STEP 2

    Heat the remaining oil in an ovenproof pan and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins for full flavour.

  • STEP 3

    Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, salt and pepper. Stir through most of the coriander. Serve over rice, scattering with the remaining coriander.