Aloo Baingen- vegan

I added peas to this traditional recipe

In this well- known Indian dish, melt-in-the-mouth aubergine is combined with cubes of potato and aromatic spices, in a rich tomato sauce. I don't think I need to say any more...

Makes 4 large portions:

2 large potatoes

2 ½ -3 small (but not baby) aubergines (eggplants)

2 cups fresh coriander

2 tabs cumin seeds

3 bay leaves

3 tabs sunflower oil

Piece of fresh ginger about the size of the top of your thumb, grated

Seasalt to taste (1-2 tsps)

5 medium-sized fresh tomatoes, chopped

1 Cup (250ml) frozen or fresh green peas 

500ml passata

2 tsps compound hing

2 tabs powdered coriander

• Dice the potato and aubergine and chop the coriander (scissors are good for this)
• Heat the oil in a large wide-bottomed pan/ karhai and stir fry the potato and aubergine until thoroughly coated.
• Add the cumin seeds, salt, fresh tomatoes bay leaves and hing. Place the lid on and sweat on a low heat until the aubergine and potato are soft.
• Add the peas, sugar (if using), passata and both corianders, and continue to cook with the lid off until it has reduced a little and the sauce is nice and rich.
• Serve with an Indian bread such as chapattis, bhatura or naan.