Just a handful of ingredients is all it takes to rustle up the most beautiful vegetable curry. All you need is a good, firm aubergine, super-ripe tomatoes, crunchy pistachios, curry paste and some fresh coriander. It’s delicious on its own with rice or poppadoms, but I also love to serve it with a bit of roast chicken or fish. Happy days – what a dish!

Ingredients:

• 1 large aubergine (300g)
• 1 lemon (optional)
• 2 big handfuls of mixed ripe tomatoes (600g)
• 1 handful of shelled pistachios (30g)
• 1 bunch of fresh coriander (30g)
• olive oil
• 2 heaped teaspoons Patak’s Rogan Josh spice paste

Method: (7 Steps)

• Preheat the oven to 180°C/350°F/gas 4.
• Cut off and discard the aubergine stalk, then slice lengthways in half. Score a criss-cross pattern in the flesh of each half with a sharp knife. Halve the lemon (if using) and rub it over the aubergine flesh – this will stop it discoloring.
• Pour ½ a wine glass of water into a lidded pan on a medium-low heat. Put the aubergine into the pan, , skin-side down, and pop the lid on. Leave to steam for about 8 minutes, or until the pan is almost dry and the aubergine is starting to open up.
• Chop your tomatoes, halving or quartering the larger ones and leaving any small ones whole.
• Pound the pistachios to a powder with a pestle and mortar to make a nutty crumb, leaving a few bigger chunks for texture. Chop the coriander stalks, reserving the leaves for later.
• When the aubergine water has almost disappeared, add a little oil to the pan and push the aubergines flat with a spatula to crisp up the skin.
• Add the spice paste to one side of the pan, fry it off a little, then add the coriander stalks and tomatoes, gently turning to coat in the paste. Turn the aubergine halves over and give the pan a little shake. Scatter over the pistachios, then transfer to the oven, uncovered, for 20 to 25 minutes, or until bubbling and golden. Serve scattered with the reserved coriander leaves.