2 tsp fennel seeds
2 tsp coriander seeds
1 tsp chilli flakes
2 large potatoes peeled
Large piece of ginger peeled
6 cloves of garlic
5 large aubergines
6 large buffalo tomatoes
200ml Vegan friendly vegetable stock
1 tin of chickpeas
1½ tsp cardamom pods
3 tsp turmeric
4 dried birds eye chillies
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
Grind the fennel seeds, coriander seeds, chilli flakes and salt and pepper together.
Cut the cauliflower up into small florets and place on a baking tray rub with half of the ground spices and olive oil then wrap in foil. Place in the oven at 180°C for 40 minutes, removing the foil for the last 20 minutes. Dice the potatoes into 2 x 2cm cubes and par boil them until slightly soft.
Chop the ginger and garlic up as small as possible, put to one side half of this and mix the other half into the ground spices.
In each aubergine, make deep incisions along the length of the fruit so it almost fans out. Fill gaps with the ginger and spice mix and drizzle oil over the top. Place in the same oven as the cauliflower for half an hour. Grind all the ingredients for the spice blend. Chop the onions and tomatoes.
In a large pan, take the dry spice blend and place on the heat, roast the spice blend for a couple of minutes and then add some oil and the onions. Cook them until they soften and start to colour.
Reduce the heat and add the tomatoes and the remaining ginger and garlic. When the tomatoes have softened, add the vegetable stock and let simmer for 40 minutes. In a bowl, tip the whole tin of chickpeas, including the water, and then using a stick blender mix the chickpeas into a paste and add to the curry.
Take the aubergine and cut into bite-size pieces and stir into the curry along with the cauliflower and potatoes. Serve in a large bowel with pomegranate seeds sprinkled on top.