Aubergine curry recipe
 This rich aubergine curry is full of spicy flavour and easy to make for a vegan main course the whole family will enjoy. Serve with freshly cooked rice, flatbreads or naan bread. Each serving provides 390 kcal, 6g protein, 33g carbohydrates (of which 12g sugars), 24g fat (of which 15g saturates), 9g fibre and 0.5g salt. 2 aubergines2 tbsp vegetable oil1 red onion, chopped1 tsp cumin seeds1–2 green chillies, finely chopped or sliced5 tsp panch phoran spice mix2 tsp finely grated garlic1 tbsp finely grated fresh root ginger2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped400ml tin coconut milk1 tsp garam masalalarge handful fresh coriander (leaves and stalks), finely choppedsalt and freshly ground black pepper 2 aubergines 2 tbsp vegetable oil 1 red onion, chopped 1 tsp cumin seeds 1–2 green chillies, finely chopped or sliced 5 tsp panch phoran spice mix 2 tsp finely grated garlic 1 tbsp finely grated fresh root ginger 2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes 5 large, ripe tomatoes, finely chopped 400ml tin coconut milk 1 tsp garam masala large handful fresh coriander (leaves and stalks), finely chopped salt and freshly ground black pepper Method Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated.Add the tomatoes and stir fry for 2–3 minutes.Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated. Add the tomatoes and stir fry for 2–3 minutes. Add the tomatoes and stir fry for 2–3 minutes. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread. Recipe tips Panch phoran is an Indian (Bengali) whole seed spice mix which is available in most supermarkets and online. If you cannot find it, make your own by mixing together 1 teaspoon each of fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds.