Aubergine pairs well with the sweet sugar snap peas in this saucy curry. It can be made with any vegetables of your choice though.

Recipe (salt free, oil free):
Serves 2,
Aubergine cut into chunks – 1/2
Tomato finely chopped – 1
Onion finely sliced – 1
Sugar snap peas halved – 75g
Curry leaves – 5
Mustard seeds – 1/2tsp
Cumin seeds – 1/2tsp
Ginger minced – 1tsp
Turmeric – 1/2tsp
Paprika – 1tsp
Cumin coriander powder – 1tsp
Cinnamon – 1/8tsp
Almond milk – 200ml
Fresh coriander chopped – 1tbsp

Let the mustard seeds pop in a hot pan. Add the cumin seeds and curry leaves and toast for a minute. Add the onions with a splash of water. Saute for 5 minutes, adding water if the onions start to stick. Add the ginger, all of the spices and the tomato. Cook for a couple of minutes, stirring the mixture. Add the aubergine and sugar snap peas together with 100ml of water. Combine the vegetables with the spice mixture. Cook covered for 5 minutes. Pour in the almond milk and cook covered on a low heat for 15 minutes, until the aubergine has softened and cooked through. Finally add in the fresh coriander.

Original recipe:
Gobhi Aur Matar by Chetna Makan