Sesame Aubergine Curry (VG) from Easy, Tasty, Cheap: The Ultimate Student Cookbook

80 g (3¼ oz) raw peanuts

50 g (2 oz) sesame seeds

2 garlic cloves

Large handful of coriander, stalks finely chopped,

Leaves reserved to garnish

2 tablespoons brown sugar

1 tablespoon curry powder

50 ml (2 fl oz) water, plus extra if needed

10 small aubergines, quartered, but left intact at the stalk end, or 2 regular aubergines, cut into small wedges

2 tablespoons flavourless oil

400 ml (14 fl oz) vegan stock

1 lime, cut into wedges, to garnish

Salt and pepper

In a blender or a pestle and mortar, blitz or work together the peanuts, sesame seeds, garlic, coriander stalks, sugar and curry powder with the measured water, adding more to loosen if necessary – you want a spreadable paste.

Lay the aubergines on a large baking tray. Spoon the paste on to the cut sides of the aubergines (or, if using regular aubergines, just toss the wedges in the paste). If you have any curry paste left over, set it aside. Toss the aubergines in the oil and season well with salt and pepper.

Roast the aubergines in a preheated oven, 240°C (475°F), Gas Mark 9, for 5–8 minutes until starting to blister and sizzle. Add any remaining curry paste and the stock, stir briefly and cook for a further 10–12 minutes until the aubergine is tender and the sauce has reduced. Serve with lime wedges and coriander leaves.