Tomato and aubergine curry recipe

This tomato and aubergine curry is adapted from a Meera Sodha tomato curry recipe that features in her beautiful book, East. Tomatoes are wonderful foods for the liver, containing critical nutrients that the liver thrives on. They also help to rid sludge from the gallbladder, something we all desperately need! Beloved aubergines, meanwhile, protect the arteries. As with many of my recipes and adaptations, I have greatly reduced the fat content, making it lighter and more digestible. This dish is filling, warming and inspiring all at once. I absolutely love it!

SERVES 3

INGREDIENTS

1 tsp fennel seeds

1 tsp balck mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 large red onion, halved and thinly sliced

3 cloves garlic

1 red chilli

1½ tsp tamarind paste

8-10 curry leaves

1kg tomatoes (800g vine and 200g baby plum)

200ml full fat canned coconut milk (keep the other half for something else!)

200ml water

1 large aubergine, cut into 1 inch chunks

Coconut oil

METHOD

Pre-heat the oven to 190°c.

Place the aubergine in a bowl and pour over a teaspoon of melted coconut oil and sprinkle of salt. Mix well. Place the aubergine on a baking tray and once the oven is hot, roast for 25 minutes or so, until the aubergine is soft, browned and crisp around the edges.  

Using a hot frying pan, dry toast the spices until the seeds begin to pop and the aromas are released. Remove to a surabachi or pestle and mortar and grind to a semi-fine powder.

In a wide based pan, gently sauté the onion in a little coconut oil, or water, until the onion completely softens. Meanwhile, cut the vine tomatoes into eight pieces and the plum tomatoes in half.

Add the garlic and chilli to the onions and saute a few minutes more before adding the spices and curry leaves.  Mix well, adding a little more water as necessary.

Add the tamarind paste, coconut milk and water to the pan and bring to a simmer. Then gently add the tomatoes, ensuring they lie in an even layer across the pan. Simmer on a medium heat for about 25 minutes, until much of the excess liquid has evaporated but the curry is still juicy.

Add the roasted aubergine to the dish, gently forking it through. Serve over baked regular and/or sweet potatoes with coriander sprinkled on top.