This is a deliciously rich vegan curry perfect with fluffy basmati rice.
3 aubergines (about 600g)
1 large onion
4 cloves garlic
2 tbsp grated fresh ginger
1 tbsp mustard seeds
2 tsp cumin seeds
1 tsp Garam masala
2 tbsp Pataks madras spice paste
1 tsp ground coriander
1 tin chopped tomatoes
2 tbsp tomato puree
1 chopped fresh Chili or to taste
1 tsp sugar
1 bay leaf
Slice the aubergine and courgette quite thinly, place in layers in a colander, salting each layer well. The salt will bring out th moisture from the vegetables. Set aside for at least half an hour.
Meanwhile make the curry sauce:
Chop the onion. Heat some sunflower oil I a large casserole, the n add the seeds and let them heat for a minute or two. Add the onion and sugar and let the onion soften and brown slightly. Next add the crushed garlic and ginger and the Pataks paste and heat gently, making sure the garlic doesn't burn. Add the rest of the spices and Chili, then about 100ml water and stir well, bringing to the boil. Add the tomatoes, tomato puree and bay leaf, along with more water if it looks a bit dry. Simmer gently whilst you fry the aubergine and courgette.
Rinse the aubergine and courgette and pat dry with kitchen roll.
Heat some Olive oil and fry the vegetables in batches until they are tinged with brown and slightly softened. Add each batch to the curry sauce as you go. When all the aubergine and courgette is in the sauce, give it a good stir, then cover and cook in a preheated oven at 180c for about an hour. Check and stir after about 30 minutes, reducing the oven temperature to 150c.
Serve with basmati rice