Creamy aubergine, mushroom and coconut curry

Often overlooked, the very useful aubergine is packed-full of vitamins, minerals and fibre. It’s a great ingredient for soaking up and carrying flavours so perfect in curries, stir-fries and stews.

I use a Sri Lankan curry powder in this creamy curry to give it a decent kick but you can use one to suit your own palate. The key to success here is to cook your aubergine so that is it soft prior to assembling the curry. You could slice it, spray it with oil and grill the slices slowly on the barbecue grill first, or as I have done here, dice it and slowly fry it in a frying pan with a lid on. ALI RAY