Another very easy and delicious Indian vegetarian supper. I made this the night before I went on holiday, seeking to use up things in the fridge: my  solitary striped organic aubergine was crying out for a sauce. I adjusted the quantities and adapted the recipe to include my passion for fresh turmeric and curry leaves – the former is much more healthy than the  ground variety and the latter always enhance a curry. Delicious for my TV supper watching the grand finale of Game of Thrones…

Serves 3-4

4 tbs rapeseed oil
1 tsp cumin seeds
2 large onions, finely chopped
6 cloves garlic, finely chopped
4 large ripe tomatoes, chopped or 400 g tin
1 1/2 tbsp tomato puree
1 1/2 tsp salt (or to taste)
1 1/2 tsp chilli powder
1 inch fresh turmeric, peeled and finely chopped or 1/2 tsp ground turmeric
1 tsp jaggary or palm sugar
curry leaves
4 medium aubergines, chopped into cubes
100g peas, fresh or frozen

Method

Put the oil into a wok and heat. Add cumin seeds, sizzle for 30 seconds, then add onions.

Cook gently for 10 minutes until soft and golden, then add garlic and stir fry for a couple of minutes. Add the tomatoes and tomato puree, and cover. Let it cook for 5 minutes then chuck in the salt, chilli powder, turmeric, sugar and curry leaves.

Next add the aubergines, mixing them well with the masala and pop the lid back on. Cook for about 10-120 minutes until the aubergines are cooked down and soft. It all depends on which aubergines you have.

When the aubergines are tender, add the peas and simmer for a couple more minutes until until cooked through. Serve with chapatiss or rice.