Originally from EatsLeeds.co.uk, this vegan aubergine curry is delicious as a midweek dinner, or served cold as a packed lunch. Roasting the aubergine before adding it to the pot, gives a great depth of flavour, and adding limes gives the curry an unexpected zesty tang.
Preheat the oven to 180°c, then cut the aubergines in half lengthways, score the skins with a sharp knife and put them on a baking tray. Drizzle with olive oil, and bake in the oven for 30 minutes, turning halfway through
Finely chop the garlic, chili and ginger, and set to one side. Roughly chop the onions and pepper, and cut the lime into quarters, and leave to one side too
Heat the coconut oil in a low cast iron casserole dish, and then add the ginger, garlic, and chili. Add the dried spices and toast together in the pan for a few minutes
Once the spices are popping, add the chopped onion and green pepper
Cook for 20 to 25 minutes or so, until the peppers and onions are cooked through (you may need to add a drop of water), then add the roasted aubergines and lime, stir gently to coat the aubergines, and cook for a further few minutes
Mix the tomatoes with 200 ml. hot water and gently pour into the pan. Simmer until the sauce has thickened, for around 20 minutes. You can cook some rice in the meantime, to serve