1. Fire up your oven to 200C/180C fan/gas 6. Give your aubergines a good toss in a roasting tin with 2 tbsp of olive oil, add loads of seasoning, then spread them out and pop them in the oven for 20 mins or until they're deeply golden and lovely and soft.
2. Heat the rest of your oil in an ovenproof pan or flameproof casserole dish and fry off your onions on a medium heat for 5-6 mins until they start softening. Chuck in your garlic and spices, and give them a few mins to release their wonderful aromas.
3. Tip in your tomatoes, coconut milk and your roasted aubergines, then bring everything to a gentle simmer. Let it simmer away for 20-25 mins, take the lid off for the last 5 mins to thicken up the sauce. Give it a little taste and add some more seasoning if you feel it needs it, and a pinch of sugar if it needs a bit of sweetness. Stir in most of your coriander. Serve your curry up on a bed of fluffy rice, and sprinkle over the rest of your coriander.