Aubergine and Tomato Traybake Curry

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Step 1.

Heat your oven to 200°C/400°F.

Step 2.

Cut your aubergines into batons.

Step 3.

Toss them into a large roasting tray along with your cherry tomatoes. Grate in your garlic and ginger, then add the coriander, cumin, turmeric and chilli powder. Drizzle with veg oil and salt. Give it a good toss to coat. Roast for 35 mins.

Step 4.

Remove your tray from the oven. Add your chickpeas, chopped tomatoes and coconut milk and stir to combine. Return to the oven for another 25 mins, by which time your sauce should be nice and thick.

Step 5.

Finely slice your green chillies and chop your coriander.

Step 6.

Season the curry to taste, then sprinkle with green chillies and coriander. Serve either over rice or with flatbreads.

You can get creative with the vegetables in this recipe depending on the season and what you have to hand. Courgettes, squash and cauliflower would also taste great here.

3 Aubergines
400g Cherry Tomatoes
2 Cloves of Garlic
3cm Knob of Ginger
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Turmeric
½ Tsp Chilli Powder
400g Chopped Tomatoes
400g Tinned Chickpeas
400g Coconut Milk
2 Green Chillies
Handful of Coriander
Salt
Vegetable Oil