Aubergine and Cauliflower Curry

1 tbsp coconut of oil
1 medium-large cauliflower, cut into florets

2 aubergines, cut into chunks

1 yellow (or any other colour) bell pepper, chopped into chunks

6-8 curry leaves
1 tsp black/yellow mustard seeds
1 tsp cumin seeds
2 onions, finely chopped
3 cloves garlic, finely chopped
10g fresh root ginger, finely chopped
227g can chopped tomatoes

1 tsp of Urfa chilli flakes

½-1 tsp of Aleppo pepper, to taste
½ tsp ground turmeric
1 tsp garam masala

2 tsp of tomato puree

400g of full fat coconut milk
Fresh parsley, to serve
Steamed basmati rice, to serve

Method:

1. Put the coconut oil in a large saucepan over a medium heat. Fry the cauliflower florets, aubergine and bell pepper for around 7-9 minutes, until lightly browned on all edges and smelling toasty.

2.Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.

3. Add the tomatoes, both chilli flakes, turmeric and garam masala; season well. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk and tomato puree. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes.

4.Check for seasoning and serve right away with some freshly chopped parsley and extra chilli flakes if desired.