An Amazing Aubergine South Indian Curry

Serves 4-6
4 tbsp vegetable oil
½ cinnamon stick
1 tsp fennel seeds
8 curry leaves - or 2 teaspoons of garam malasa powder as I can't find curry leaves
2 large onions, chopped
1½ tsp chopped garlic
2-3 dried whole red chillies, crushed
3 tbsp toasted coriander seeds, crushed
2 aubergines, cut into 4 lengthways
3 medium potatoes, cut into wedges ( I recommend blanching the potatoes for 3-4 minutes first to speed up the cooking)
400ml coconut milk
1 large tomato, cut into wedges

one box/bottle of tomato passata sauce2 tbsp chopped coriander leaves

1 Heat the oil in a frying pan then add the cinnamon stick, fennel seeds and curry leaves, cooking until fragrant.

2 Add the onion and garlic and fry until golden, then add the crushed chilli, coriander, and garam malasa if needed. Cook for a minute then add the aubergines and potatoes, frying until the aubergines have softened.

3 Add the coconut milk, tomato and passata sauce then simmer for around 20 minutes, adding water as you go along if necessart until the vegetables are cooked through. When the sauce thickens, remove from the heat, garnish with chopped coriander leaves and serve.