Cauliflower, Pea and Aubergine Curry

My family’s favourite midweek warming, easy, delicious, supper. The nut butter adds a sumptuous rich texture with a perfect balance of spices and heat. Packed with gut loving vegetables. What’s not to love.

Serves 4 people.

Method

Put the aubergine in a large roasting tin (or split it between two tins) with 1 tablespoon of the sunflower oil and a pinch of salt, then toss to coat in the oil. Roast in the oven for 20 minutes, turning halfway through the cooking time, until golden and soft.

Meanwhile, heat the remaining oil in a heavy-based pan over medium heat, add the whole spices and curry leaves, if using, and fry for 1 to 2 minutes. Add the garam masala, garlic and ginger and fry for a further 2 to 3 minutes. Stir in the tomatoes and chillies and let everything bubble up and simmer for 5 minutes, or until the tomatoes start to break down.

Stir in the tamarind, peanut or almond butter and boiling water and bring to a simmer. Add the roasted aubergine pieces to the pan, cover with a lid and cook gently for a further 10 minutes. Add the peas for the last 5 minutes of cooking time.

Remove from the heat and season to taste. To serve, scatter over the chopped coriander and serve with pearl barley or a wholegrain of your choice.

Ingredients

• 1 Large cauliflower

• 2–3 aubergines (500g), cut into 2cm thick chunks

• 2 tbsp sunflower oil

• 2 tsp each cumin seeds, fennel seeds and black mustard seeds

• 1 cinnamon stick

• 12 curry leaves (optional)

• 2 tsp garam masala

• 4 garlic cloves, chopped

• 25g fresh ginger, grated

• 400g tomatoes, chopped

• 1–2 small green chillies, sliced (or dried chillies)

• 3 tbsp tamarind paste

• 3 tbsp crunchy peanut or almond butter

• 200ml boiling water

• 400g frozen peas, thawed

TO SERVE

• 20g coriander, chopped

• Pearl barley or a whole grain of your choice