Curried Eggplant in Tomato Sauce

Ingredients

• 1 large aubergine, cubed
• 2 tablespoons oil
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 3 teaspoons tomato paste

• 1 (14 ounce) can coconut milk
• 1 tomato, diced
• salt

Directions

1. 1

   Heat the oil in a pot and fry the onion till light golden colour.

2. 2

   Add the spices, cook for 2 minutes.

3. 3

   Add the tomato paste, stir in the coconut milk. Cook to form a gravy.

4. 4

   Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.