To prepare: peel and finely chop the garlic and the onions. Crush the red chillies in a pestle and mortar. Toast and then crush the coriander seeds. Cut the tomatoes into wedges. Pick and chop the fresh coriander. Cut the aubergines into chunks.
Cut the potatoes into wedges or slices, place in a large pan of salted water and par-boil for approximately 8-10 minutes. Drain.
Heat the oil in a wok. Add the cinnamon stick, fennel seeds and curry leaves to the pan. Cook for a couple of minutes before adding the onions and the garlic. Once the onions are softened and browned, add the crushed red chilli and the crushed coriander to the pan. Cook for a couple of minutes before adding the aubergines and potatoes. Once the aubergines are soft, add the tomato wedges, coconut milk and 125ml water to the pan. Season with salt. Simmer for 10-12 minutes until all the vegetables are cooked and the sauce has thickened.
Sprinkle the coriander leaves over the dish to serve.
«If you can get hold of them, use 12 baby aubergines to make this recipe - simply remove the stalk and cut them in half lengthways to cook.»
A delicious and warming curry made with aubergines, potatoes, tomatoes and onions all brought together with coconut milk, red chili and coriander.