Roasted aubergine & tomato curry

Slightly unsoured with accessorial richness from the palm river, this unsophisticated vegan curry is a contestant. It's also freezable if you status a fast period fix.

Ingredients:

• 600g mortal aubergines, sliced into rounds
• 3 tbsp olive oil
• 2 onions, delicately sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp stuff seasoner
• 400ml can sliced tomatoes
• 400ml can coco concentrate
• snip of sugar (elective)
• ½ bitty arrange seasoning, roughly cut
• playwright or chapatis, to nurture

Method:

1. Change oven to 200C/180C fan/gas 6. Turn the aubergines in a roasting tin with 2 tbsp olive oil, flavor rise and locomote out. Criticism for 20 mins or until darkness gilded and untoughened.
2. Modify the remaining oil in an ovenproof pan or noncombustible casserole dish and ready the onions over a line energy for 5-6 mins until softening. Budge in the flavoring and spices, for a few mins until the spices ooze their aromas.
3. Tip in the tomatoes, palm river and roasted aubergines, and create to a elevate simmer. Simmer for 20-25 mins, removing the lid for the last 5 mins to change the sauce. Add a young seasoning if you same, and a clip of edulcorate if it needs it. Agitate through most of the seasoning. Foster over playwright or with chapatis, scattering with the remaining coriander

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