Aubergine Korma Recipe:

1.

Finely dice the onion and garlic and add place into a saucepan. Fry on a medium heat for 2-3 minutes before adding in the turmeric. Fry for a further minute, then add in the rice and 250ml of boiling water. Bring to the boil, then reduce to a low simmer and cook for 8-10 minutes until the water has evaporated.

2.

Slice the aubergine into 1cm disks and place into a large bowl. Add the korma spice paste, a drizzle of oil and a pinch of salt. Mix well, ensuring that all the aubergine pieces are covered in the spice paste. Lay flat onto an oven tray and place into the oven for 15-17 minutes until cooked through.

3.

Meanwhile, finely dice the tomato and place into a small bowl. Finely chop the coriander and add half to the tomato, save the rest for later. Season with salt and a drizzle of oil. Set aside for later.

4.

Once the rice is cooked mix it well. Remove the aubergine from the oven and serve on top of the rice. Finish with spoonfuls of the tomato, the mint sauce and remaining coriander leaves.