Aubergine Tikka Masala

1: Heat a little oil in a frying pan on a medium heat. Once hot, add in the aubergine and fry for 5 minutes on each side or until slightly brown.

2: Set the aubergine aside and place the onion in the frying pan. Fry for 5 minutes, adding more oil as needed.

3: Meanwhile, make the masala paste by combining the garlic, ginger, turmeric, paprika, garam masala, salt, cayenne pepper, chilli flakes, and cumin in a grinder until smooth.

4: Add the masala paste and peppers to the frying pan and cook for 5 minutes, stirring frequently.

5: Then add the can of tomatoes, tomato puree and aubergine, and simmer for a further 10 minutes. Squash the tomatoes to create a smoother consistency.

6: Stir in the coconut milk and coriander and cook until hot.

7: Garnish with coriander and serve.