Aubergine and Tomato Traybake Curry
Heat your oven to 200°C/400°F.
Cut your aubergines into batons.
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.
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.
Finely slice your green chillies and chop your coriander.
Season the curry to taste, then sprinkle with green chillies and coriander. Serve either over rice or with flatbreads.