Aromatic Sri Lankan-Style Aubergine Curry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the aubergines (no prep needed!) to a baking tray with a drizzle of vegetable oil

Put the tray in the oven for 30-35 min or until the aubergines are soft inside

While the aubergines are cooking, peel the brown onion[s] and chop very roughly

Peel (scrape the skin off with a teaspoon) and chop the ginger and garlic roughly

Separate the coriander leaves from their stalks and set them aside

Add the chopped onion, ginger, garlic, cayenne pepper (can't handle the heat? Go easy!), curry powder and coriander stalks (reserve the leaves for garnish!) to a food processor

Blitz until smooth or very finely chopped – this is your Sri Lankan-style curry paste

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the Sri Lankan-style curry paste and cook for 2-3 min or until fragrant

Boil half a kettle

Chop the creamed coconut roughly (if required!), then dissolve in 250ml [400ml] boiled water

Add the red wine vinegar, soy sauce and 1 tsp [2 tsp] sugar – this is your coconut stock

Once fragrant, add the coconut stock and cherry tomatoes to the pan and cook, covered, for 10-15 min or until a thick sauce remains

Once the aubergines are soft, transfer them to a clean board and carefully slice in half lengthways

Scoop out the soft aubergine flesh with a spoon and chop into bite-sized pieces, discard the skins

Add the chopped aubergine flesh to the pan, season with salt and pepper and cook for 2-3 min further – this is your Sri Lankan-style aubergine curry

Chop the reserved coriander leaves roughly