Aubergine Curry (Roasted and Non-Roasted) - The Pesky Vegan

Ingredients

• 2 tablespoons cooking oil ((plus more if necessary, I used coconut oil))
• 2 aubergines ((a.k.a. eggplant, approx. 1.3 lb / 600 g total weight))
• 2 medium onions, finely chopped
• 6 cloves garlic, finely chopped
• 1 ½ inch piece of ginger, finely chopped
• 1-2 fresh chillies, finely sliced ((more or less depending on how you like your heat))
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 4 cardamom pods
• 2x 14 oz (400 g) tins chopped tomatoes
• ½ cup (100 ml) water ((plus more if necessary))
• ½ teaspoon salt ((plus more to taste))
• 2 teaspoons garam masala
• Large handful fresh coriander, chopped ((optional))