Aubergine and Coconut Peanut Curry

Peel, halve and slice the red onion. Cut the aubergine into medium size chunks.

Peel and finely chop the garlic. Finely chop the chilli, seeds as well. Chop the coriander and the ginger.

In a large frying pan or wok, heat the oil. Add the chopped aubergine, red onion and garlic. Sauté, stirring as you cook, for about 8 minutes, until the aubergine chunks are slightly browned.

Add the curry powder, cumin, paprika, chilli, coriander and ginger. Cook, stirring for a further 3 minutes.

Then add the coconut milk, peanuts and the tomato purée. Season with some salt and plenty of black pepper.

Stir well and cook on a low heat for 15 minutes.

Serve with some basmati rice and some extra chopped coriander.