With its use of nuts and seeds in the sauce, I though this would be a good recipe for a vegetarian main course served with rice and a salad or raita. And it was.

This is a mild curry, slightly sweet from the coconut and sugar. The sauce really suits the cauliflower, since it is very tasty but still allows the flavour of the cauliflower to shine through.

If you don't have cashew nuts, you could substitute blanched almonds. That's what I did.

I love eggplant and am always looking for new recipes, and this is a keeper. It was easy to make and delicious.

Although it calls for salting the eggplant for an hour, I only did it for half an hour and I really question whether it is necessary at all unless you have very large eggplants with lots of seeds. I also left the skin on because I like eggplant skin.

Although several spices are used, the most noticeable is fenugreek, which is wonderful with eggplant.

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I made this again more than a year later, and it was ready within a half hour. (I'd forgotten I'd made it before). I made a half recipe, used smaller dice (about 1cm), did not salt, added garlic, cooked for shorter. I bet you could add the cumin/coriander earlier with no effect (except positive) on taste.