This has become one of my favourite recipes for two reasons; firstly, instead of having to spend a fortune at your local curry house, you can make this curry in ten minutes with the minimum of ingredients.
I made enough for five with this dish and I’d struggle to spend more than £4 on ingredients. Secondly, using aubergine as a meat substitute should satiate even the more vocal carnivores in your family. They absorb the flavours much more readily than chicken but still retain a meat-like texture. I know that’s not the most appetising description I could’ve thought of, but vegetarian cooking can sometimes be a battle of wills in a mixed household.
A few pointers; I’ve used standard curry powder here but if you want to get fancy you can make your own with a teaspoon of fenugreek, turmeric, cumin and mustard seed.