Step 1

Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.

Step 2

Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark for 15 minutes.

Step 3

Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.

Step 4

Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.

Step 5

Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.

Step 6

Stir in the spices, and fry for a few seconds.

Step 7

Next add tomato puree and stir into a curry paste.

Step 8

Add chopped tomatoes.

Step 9

Taste and add some sugar if you like a sweeter sauce.

Step 10

Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.

Step 11

Simmer for 10 minutes uncovered until the sauce has thickened.

Step 12

Serve with coriander leaves sprinkled on top.