Aubergine Tamarind Curry W. Rice, Onion Bhajis & Chutney

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice your aubergine[s] into wedges

Add the aubergine wedges to a baking tray (or two!) and put in the oven for an initial 10 min

Heat a pot (with a matching lid) over a high heat with a little butter, then once melted, add half your black mustard seeds (you'll use the rest later!) and ground turmeric and cook for 30 secs or until fragrant

Once fragrant, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a generous pinch of salt and bring to the boil over a high heat, then 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 – this is your golden rice

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

Boil a kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Once the aubergine has had 10 min, add your cherry tomatoes to the tray[s]

Add your onion bhajis to another tray (or two!)

Return the tray[s] to the oven for a further 10-15 min or until the aubergine is tender and slightly charred, the tomatoes are blistered and the bhajis are warmed through

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

Once hot, add the remaining black mustard seeds and cook for 1 min or until they start to pop

Then, add the diced onion and cook for 3-4 min or until slightly browned

Meanwhile, dissolve your creamed coconut and vegetable stock in 300ml [390ml] [510ml] boiled water – this is your coconut stock

Once browned, add the chopped ginger and garlic and cook for 2-3 min or until softened, then once softened, add your curry powder and tomato paste and cook for 1-2 min or until fragrant

Add the coconut stock to the pan with a pinch of sugar and stir it all together, bring to the boil over a high heat then reduce the heat to medium and cook for a further 5-7 min or until the sauce has reduced slightly

Meanwhile, pick the coriander from their stems, discard the stems

Once the sauce has reduced, add the roasted aubergine and blistered tomatoes to the pan with your tamarind paste and garam masala

Season with a generous pinch of salt and stir it all together, cook for 1-2 min further or until warmed through – this is your aubergine, tamarind & tomato curry