Slow-braised Aubergine Salad with coconut and curry leaf

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the aubergine and roast until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the garam masala and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.