Roast aubergine and potato curry recipe
 Making a vegetable curry from scratch is more satisfying and much healthier than a shop-bought or takeaway version! Each serving provides, 223 kcal, 16g carbohydrates (of which 7.9g sugars), 14g fat, 3.9g protein, 6g fibre, 0.3g salt. 2 aubergines, cut into large chunks3 potatoes, scrubbed and cut into large chunks3 tbsp olive oil600g/1lb 5oz tomatoes, halvedsalt and freshly ground black pepper 2 aubergines, cut into large chunks 3 potatoes, scrubbed and cut into large chunks 3 tbsp olive oil 600g/1lb 5oz tomatoes, halved salt and freshly ground black pepper 8 garlic cloves, peeled5cm/2in piece fresh root ginger, peeled and roughly chopped2 green chillies, roughly chopped1 tbsp olive oil1 tsp cumin seeds1 tsp chilli powder1 tsp ground coriander1 tsp ground cumin½ tsp ground turmeric 8 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled and roughly chopped 2 green chillies, roughly chopped 1 tbsp olive oil 1 tsp cumin seeds 1 tsp chilli powder 1 tsp ground coriander 1 tsp ground cumin ½ tsp ground turmeric small bunch fresh coriander, roughly chopped1 green chilli, thinly slicedfreshly steamed rice small bunch fresh coriander, roughly chopped 1 green chilli, thinly sliced freshly steamed rice Method To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened.Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander.Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 tablespoons of the oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Tip the tomatoes into a separate roasting tin, drizzle over the remaining oil and season with a pinch of salt. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. Roast everything for 45 minutes until softened and slightly charred, giving everything a turn and a shake halfway through cooking. Remove the tins from the oven and leave to cool slightly. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. To make the curry, scrape the tomatoes into a large jug or bowl, add the garlic, ginger and chillies and use a hand blender to blend to a smooth paste. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Heat the oil in a wok and add in the cumin seeds. Once the cumin seeds start to dance around in the pan, gently pour in the tomato mixture, then add the chilli powder, ground coriander, ground cumin and turmeric. Season with salt. Bring to a simmer and cook gently for 15 minutes until thickened. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Stir in the roast aubergines and potatoes and pour in 100ml/3½fl oz water. Cook for a few minutes until the vegetables have softened and soaked up the sauce. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Remove from the heat, season with salt and pepper and stir through a handful of chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander. Serve the curry with steamed rice, sliced chillies and the remaining chopped coriander.