1. Heat 1tbsp of oil in a pan. Cook the eggplant over a medium heat in batches until golden then remove from pan
  2. Add more oil to the pan and cook the onion until softened. Add the garlic and ginger and cook for a further minute. Add spices to the pan and cook off for 2mins.
  3. Blend the coconut milk, Peanut Butter and tamarind paste in a separate bowl and add to the pan.
  4. Simmer for a few minutes then return the eggplant to the pan and cook for a further 15 mins.
  5. Stir through some fresh coriander and serve with rice or bread