Aubergine and tomato curry

This vegan curry is a wonderful hearty main. I like to serve it with jeera (cumin rice) and a veg.

Serves 2

Ingredients:

1 medium aubergine

2 tbsp oil

Salt & pepper

¼ tsp black mustard seeds

Small pinch (approx. 7) curry leaves

1 onion, thinly sliced

½ packet cherry or baby plum tomatoes

2 tbsp chopped tomatoes

1 teaspoon Manfood buffalo sauce

½ tbsp garlic

½ tbsp ginger

1/8 tsp ground cardamom

1/8 tsp ground cloves

1/8 tsp black pepper

¼ tsp chilli powder

2 tsp ground coriander

2 tsp ground cumin

A few sprigs of chopped  coriander for garnish

Method

Start by cutting the aubergine up into large chunks. In a bowl, add a tablespoon of oil and toss to mix, seasoning with salt and pepper. Tip the aubergine into an air fryer and roast until a deep golden brown. Remove and set aside.

In a pan, add a tablespoon of oil to heat, then add the black mustard seeds and curry leaves. They will spit, so be careful.

Add the sliced onion, followed by the spices, then the ginger and garlic paste. Add the tomatoes and aubergine and let these cook down a little before finally adding the chopped tomotoes.

Simmer slowly until thickened, then serve with some chopped coriander.