Sesame Aubergine Curry with Keralan Spinach & Sweetcorn Salad

This vegetarian feast is my take on a classic North Indian curry. It’s served with a fresh spinach and sweetcorn dish, hailing from Kerala, which is a cross between a side dish and a salad, and makes the perfect contrast. A lovely touch for maximum flavour when preparing this curry is to cut a slit in the aubergines and then to rub in a little of the spice mix. You can really taste the difference – the aubergines suck up all the flavour of the spices while they cook gently in the sauce.