Roast aubergine & coconut curry - Good Food Middle East

Ingredients

• 800g aubergines (about 3), sliced into rounds, then cut into quarters
• 4 tbsp coconut or olive oil
• 2 onions, chopped
• 2cm piece of ginger, grated to a pulp
• 3 garlic cloves, grated to a pulp
• 2 red chillies, halved, deseeded and chopped
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 4 black cardamom pods, crushed a little (but not so much that the pods open)
• 6 large plum tomatoes, roughly chopped
• 3 x 160ml cans of coconut cream
• juice ½ lime
• small bunch coriander, leaves only
• rice or naan breads, to serve