A delicious and healthy spin on the traditional winter warmer, this roasted eggplant with tomato coconut curry recipe is a great vegetarian option to feed the whole family. 

Method

1. For the curry: melt the coconut oil in a large saucepan or casserole dish set over a medium heat.

2. Add the onion, garlic, chilli, ginger, and a pinch of salt, sautéing until golden, about 6-8 minutes, stirring frequently.

3. Stir in the spices, cooking and stirring over a reduced heat, until fragrant and slightly darkened in colour, about one minute. Set off the heat.

4. Pulse the tomatoes in a food processor until broken up but not puréed. Return the onion and spice mixture to a medium heat before stirring in the tomatoes and coconut milk.

5. Bring to a rapid simmer, stirring frequently, and then return to a simmer until the curry has thickened, about 25-30 minutes, stirring from time to time.

6. Once the curry is ready, stir in the sugar, lemon juice, and some salt and pepper to taste. Set off the heat.

7. For the pudlas: stir together the chickpea flour and salt in a mixing bowl. Add the ginger, chilli, and coriander, stirring everything together with a spoon. Gradually stir in 250ml water until a smooth batter forms.

8. Let the batter stand at room temperature for at least 30 minutes, preferably up to two hours.

9. When ready to cook, preheat a frying pan, crêpe pan, or non-stick frying pan over a medium heat until hot.

10. Grease with a little sunflower oil and then add a small ladle of the batter to the pan, swirling it with the bottom of the ladle to create an even, thin round.

11. Cook until set, about 15-20 seconds,
and then carefully flip and cook for a further 10-15 seconds until golden-brown and spotted all over. Slide out onto a plate and cover loosely with aluminium foil.

12. Repeat for the remaining pudla, using a little fresh oil for each one.

13. To serve: once the pudlas are cooked, preheat the grill until hot. Season the zucchini quarters with the spices and some salt and pepper.

14. Arrange on a grilling tray and drizzle with the sunflower oil. When the grill is ready, grill the zucchini quarters until very soft to the tip of a knife and lightly charred, turning occasionally as needed.

15. Reheat the curry and adjust the seasoning to taste. Pour or ladle into a serving bowl, presenting the zucchini on top. Garnish with coriander and serve with the warm pudlas on the side.

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Ingredients

• For the curry:
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, chopped
• 1 green finger chilli, seeded and finely chopped
• 1 tbsp fresh ginger, peeled and finely chopped
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground turmeric
• 800g tinned plum tomatoes
• 400ml coconut milk
• ½ tsp soft brown sugar, or palm sugar, if available
• ½ lemon, juiced
• Pinch of salt
• Freshly ground black pepper

• For the pudlas:
• 1 1⁄3 cups chickpea flour, see tips
• 1 ½ tsp salt
• 1 small green finger chilli, seeded and finely chopped
• 2 tsp fresh ginger, peeled and grated
• 1 handful coriander, roughly chopped
• 2-3 tbsp sunflower oil, for greasing
• To serve:
• 2 large zucchinis,
• split into four quarters
• 1 tbsp mild curry powder
• 1 tsp paprika
• 1 tsp ground cumin
• 2-3 tbsp sunflower oil
• 1 handful coriander, torn