- 2 aubergines
- 2 onions
- 5 garlic cloves
- A thumb of ginger
- 2 chillies (optional)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cinnamon stick
- 225g tin of banana blossom
- 400g chopped tomatoes
- 400ml coconut milk
- 1 tbsp sugar
- A handful of coriander
- Steamed rice & naan breadsi, to serve
Prep: 15 mins | Cook: 50 mins
1. Trim the tops off the aubergines, then chop the aubergines into 2-3cm-thick chunks. Peel and finely chop the onions.
2. Pour 2 tbsp oil into a large pan and warm to a high heat. When the pan is hot, add the aubergine pieces and season with a good pinch of salt. Fry the aubergines for 8-10 mins, stirring often, till soft and caramelised on all sides. When the aubergines are cooked, scoop onto a plate and set aside.
3. Lower the temperature under the pan to medium and add a further 2 tbsp oil. Slide in the chopped onions and season with another pinch of salt. Fry the onions for 15-20 mins, stirring occasionally, till the onions are very soft and browned.
4. Meanwhile, peel and grate the garlic and ginger. Trim the chillies, if using, and scoop out the white membrane for less heat, if you prefer. Finely chop the chillies.
5. Stir the garlic, ginger and chillies into the pan, along with 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander and a cinnamon stick. Cook for a further 1-2 mins, till the pan starts to smell aromatic.
6. Drain the banana blossom and add it to the pan. Pour in the tins of chopped tomatoes and coconut milk. Add 1 tbsp sugar and the aubergines to the pan and give the curry a good stir. Bring the pan to the boil, then reduce to a simmer. Pop a lid on the pan. Cook the curry for 30 mins, stirring often, till the sauce is rich and thick. Taste and add a pinch more salt, if you think it needs it.
7. Spoon the curry into bowls and serve with steamed rice, warm naan breads and a sprinkle of torn coriander leaves.