2 eggplants, cut into large chunks

2 onions, chopped

2 garlic cloves, crushed 5cm piece ginger, finely grated

2 tsp cumin seeds

2 tsp coriander seeds, crushed

1 tsp turmeric

1/2 tsp chilli powder

400ml lite coconut milk

1 tbsp tamarind puree

1 tbsp peanut butter

1/2 bunch coriander, chopped (keep some leaves for garnish)

1/2 lemon, juiced

1 large red chilli, deseeded and diced finely

bread or rice to serve

1. Heat 1 tbsp oil in a pan. Cook the eggplant in batches until golden and soft. Add another tbsp of oil if you need to. Once they are done, scoop out and reserve in a bowl.

2. Add the onion to the same pan and cook until soft and golden. Add the garlic and ginger and cook for a minute. Add the spices and cook for 2 minutes.

3. Add in the tamarind and peanut butter mixing until dissolved, tip in the coconut milk and bring to simmer.

4. Add the eggplant back and simmer for 15 minutes, add a little water if too thick. Stir through some coriander and serve with bread or rice, or both.