Smoky Roast Aubergine With Curried Potatoes And Coconut Raita

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

Boil a kettle

Cut your potatoes (skins on) into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

Meanwhile, cut your aubergine[s] into quarters lengthways

Score the flesh in a criss-cross pattern, taking care to not cut the skin

Add the scored aubergine quarters to a baking tray, cut-side up

Drizzle with olive oil, sprinkle over your ground smoked paprika and season with a generous pinch of salt, then put the tray in the oven for 25-30 min or until softened – this is your smoky roast aubergine

Whilst the aubergine is cooking, strip your mint leaves from their stems and chop them roughly, discard the stems

Grate your cucumber[s]

Squeeze any excess water out of the grated cucumber

Combine the grated cucumber, chopped mint and half your cultured coconut (you'll use the rest later!) in a bowl with a small pinch of salt and pepper – this is your coconut raita

Dice your tomatoes

Chop most of your coriander finely, including the stalks (save a few leaves for garnish!)

Add the diced tomatoes and chopped coriander to a bowl with a drizzle of olive oil and a pinch of salt and pepper and set aside – this is your tomato salsa

Peel and finely slice your brown onions

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

Once hot, add the drained potatoes and sliced onion with a generous pinch of salt and cook for 8-10 min or until the onion has softened and the potatoes are starting to brown

Meanwhile, peel and finely slice (don't chop!) your garlic

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

Drain and rinse your chickpeas

Once the potatoes are starting to brown, add the sliced garlic, chopped ginger, ground turmeric, curry powder and drained chickpeas to the pan with a pinch of salt and cook for a further 2-3 min or until fragrant

Once fragrant, remove the pan from the heat and stir through the remaining cultured coconut – these are your curried potatoes