Ingredients

2 aubergines
2 tbsp vegetable oil
1 red onion, chopped
1 tsp cumin seeds
1–2 green chillies, finely chopped or sliced
5 tsp panch phoran spice mix
2 tsp finely grated garlic
1 tbsp finely grated fresh root ginger
2 potatoes (approx. 400g/14oz), peeled and cut into 1.5cm/5/8in cubes
5 large, ripe tomatoes, finely chopped
400ml tin coconut milk
1 tsp garam masala
large handful fresh coriander (leaves and stalks), finely chopped
salt and freshly ground black pepper

Recipe tips
Method

Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and
cut into 1.5cm/5/8in cubes.

Heat the oil in a large frying pan and, when hot, add the onion, cumin,
chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6
minutes, or until well coated.

Add the tomatoes and stir fry for 2–3 minutes.

Pour in the coconut milk, season with salt and pepper and bring to the boil.
Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the
potatoes and aubergines are tender.

Stir in the garam masala and half the coriander and remove from the heat.
Scatter over the remaining coriander and serve with rice, flatbreads or naan bread.