For this recipe I have replaced all the spice preparation with a can of ready-prepared Madras sauce. I've added some vegetables and finished it off with coconut milk and fresh coriander. You can't beat this dish for speed.

Ingredients

• 1 large aubergine
• 1 tablespoon salt
• 1 tablespoon olive oil
• 2 celery stalks, trimmed and finely sliced
• 2 onions, peeled and finely sliced
• 283 gram can Patak's Madras Hot Cooking Sauce
• 300 gram can chickpeas, well drained
• ½ cup coconut milk
• 2 tablespoons chopped fresh coriander

Method

1. Cut the aubergine into 2cm thick slices. Sprinkle with salt and place in a colander for 30 minutes to release any bitter juices.
2. Heat the oven to 220ºC. Drain the aubergine. Brush liberally with half the olive oil and place on a greased baking tray. Bake in the oven for 15 minutes until well browned. Cut in half and set aside.
3. Heat the remaining oil in a large frying pan, add the celery and onion and cook over a moderate heat for about 5 minutes.
4. Add the aubergine, curry sauce, chickpeas and coconut milk and simmer for 15 minutes. Stir in the fresh coriander and adjust the seasoning if necessary.