Heat a grillpan over medium-high heat with a little oil and add the aubergine. Grill for a few minutes until lightly charred. Turn heat off.
Heat some oil in a large wok or skillet over medium-high heat and add the onion and garlic. Cook for a few minutes until soft.
Add the curry paste and cook for a minute or two with the onion and garlic until the flavours are released.
Add chopped tomatoes and aubergine to the wok and stir well. Add about 200 ml of coconut milk, some water, the dried spices and the sugar. Wait until it starts to boil. Then reduce the heat and put a lid on the pan.
Let it simmer for at least 45 minutes. Stir every once in a while and keep adding a little coconut milk until you have no more left.
Sprinkle the curry with the parsley and serve hot with rice or naan bread. Enjoy!
I use store-bought curry paste for this recipe, but you can also make your own by processing fresh chillies, ginger and lemongrass until you have a coarse paste.
If you use canned tomatoes you can reduce the cooking time with about 15-20 minutes.
I use fresh parsley for this recipe because I don’t really like cilantro, but you can easily add it if you’d like.