Step 1

Steam the eggplant slices for around 5 mins, until soft.

Step 2

While they are steaming, make the curry paste by blitzing the ingredients in the first section together in a food processor, blender, or by using an immersion blender with a mini food processor attachment.

Step 3

Add the tomatoes to a hot wok over a medium heat, and dry-fry for 3-4 mins, until they begin to soften.

Step 4

Add the eggplant and turmeric, stir well, and continue to cook for another minute.

Step 5

Stir in the curry paste, making sure that everything is well-coated. Stir-fry for three or four minutes, until the 'raw' smell has gone.

Step 6

Mix in the coconut milk, turn down the heat, and allow to simmer for around 10 minutes, until the gravy has thickened.

Step 7

Taste, and season with a smidge of sea salt if necessary.

Step 8

Serve immediately. (Any leftovers can be kept in an airtight container in the 'fridge for up to 3 days.)