An easy-to-make recipe with a mild curry sauce and flavours of coconut and cashew nut. Serve with steamed rice, naan bread or poppadums and a chutney on the side.

Ingredients

• 1 large or 2 small aubergines
• 1 tablespoon salt
• 4 tablespoons olive oil
• 1 onion, peeled and sliced
• 4 cloves garlic, crushed and peeled
• ½ teaspoon each chilli powder, ground coriander, cloves, cumin and ginger
• 1 teaspoon turmeric
• 2 cups roughly diced pumpkin
• 1 large potato, peeled and roughly diced
• 2 tablespoons flour
• 1½ cups vegetable stock
• 1 cup coconut cream
• 200 grams green beans, trimmed and blanched
• 70 gram packet cashew nuts, toasted

Method

1. Cut the calyx end off the aubergine and slice the aubergine into finger-sized pieces in both width and length.
2. Toss the aubergine with the salt and place in a colander to sweat for about 15 minutes. This will bring out the bitter juices. Rinse well and pat dry on absorbent paper.
3. Heat the oil in a frying pan and add the onion. Cook for about 5 minutes, tossing over a moderate heat until the onion just begins to soften. Add the garlic and spices and toss a further 1 minute. This is to allow the spices to release their essential oils and become more fragrant.
4. Add the aubergine, pumpkin and potato and toss well. Mix together the flour and stock and pour into the pan. Simmer gently under cover, stirring occasionally for 10 minutes.
5. Add the coconut cream and green beans and simmer a further 10 minutes.
6. Grind the cashews in a blender or food processor until fine and stir into the curry. Season with salt and pepper and just before serving, garnish with mint or coriander.

Cooks Tips

- For simplicity, use a packet of curry sauce mix by omitting the garlic, spices and flour. - When browning the onions, add 300 grams lean diced meat, such as lamb or chicken. - Pan-fry some finely sliced onion until golden. Drain. Mix with a little chopped fresh chilli and sprinkle over the top.