Ingredients
Method
1.Preheat oven to 220°C. Place diced eggplants in a roasting tray and toss with 2 tablespoons of the oil. Roast for around 25 minutes or until beginning to colour, turning a couple of times.
2.Heat remaining oil in a medium saucepan, add fennel seeds and heat until popping. Stir in onion, ginger and garlic and cook for 2- 3 minutes until soft, then add the spices and cook gently for 2 minutes.
3.Stir in the tomatoes, coconut cream and roasted eggplant; season.
4.Simmer the mixture for 20 minutes or until thickened. Top with a spoonful of yoghurt and a sprinkle of coriander. Serve with rice or naan bread. Scatter with toasted cashews, if desired.
This curry is fragrant rather than hot – if you want more heat, increase the chilli to ½ teaspoon. Try replacing the dry spices with a Thai green curry paste and adding a squeeze of lime.
Note
