Egg plant curry

1 onion

3 cloves of garlic

1 piece fresh ginger

fresh coriander

1 chili

1 tea spoon cumin

1 tea spoon mustard seeds

1 tea spoon turmeric

1 tea spoon garam masala

1 tea spoon cinemon

1 tbsp curry powder

coconut oil

2 tbsp peanut butter

1 tbsp mango chutney

1 tbsp miso paste

2 large egg plants

1 can coconut milk

250 g cherry tomatoes

Heat up the oven to 200 degrees C. Peel and cut the onion, garlic, chili and ginger in smaller pieces. Run everything in a mixer together with the stems of the coriander. Fry the seasoning in a pan with the oil for a few minutes. Add the onion paste and fry for another 5 minutes. Stir in the chutney, peanut butter and miso. Add salt and pepper. Cut the egg plant in cubes and fry together with the paste a few minutes until golden. Pour everything into an oven tin and add the coconut milk and tomatoes cut in half. Cook for 40 minutes in the oven. Sprinkle over fresh coriander and serve with rice and mango chutney.