Vegan Eggplant and Potato Curry

Quarter and bake 2 medium eggplants and around 8 sliced new potatoes on a tray lightly oiled with coconut oil for 20 minutes on a medium or high heat.

Meanwhile, saute 2 spring onions, 2 chillies (optional) and a cm of ginger (minced) in a pan with a teaspoon of coconut oil and a teaspoon of cumin seeds, cook on very low heat for 15 minutes.

Then add 1 teaspoon fenugreek, 1 tablespoon curry powder, 1 teaspoon garam masala, half teaspoon turmeric, a teaspoon coconut sugar, salt, pepper and a dash of vinegar, continue to cook on a low heat for a further 5 minutes.

Take out the eggplant and potatoes, chop the eggplant and place them both in the pan with the spice mix, coat well and let the spices soak in for a few minutes on a medium heat.

Add either 3/4 tin of organic tinned tomatoes or 3 fresh tomatoes and a little water and simmer for 10 minutes or until the sauce has thickened.

Add fresh coriander at the end (optional).