Roasted Aubergine Curry
2 large Aubergines diced
2 onions finely diced
3 tsp garlic and ginger paste
2 ripe tomatoes finely chopped
1½ tsp Coriander Powder
1tsp Turmeric powder
1 tsp Deggi Mirch chilli powder
200ml Coconut milk
Salt and pepper
Toss the Aubergines in salt and pepper with 3 tbsp oil and roast in a tray for 20 minutes.
Fry the onion until golden brown, add garlic and ginger paste fry for 2 mins. Add the tomatoes and cook down until a thick sauce on a low heat.
Add water little at a time if needs be.
Add spices fry for 2 mins, add the Aubergines mix well then add the coconut milk, add salt if needed. Cover and simmer for 20 minutes adding little water if to thick.