Heat most of the oil in a deep-sided frying pan or shallow flameproof casserole dish over a medium-high heat and, once hot, cook the aubergines for 8-9 mins until well coloured. Reduce the heat to medium, add the remaining oil, add the onion and cook for 6-8 mins until soft. Add the garlic and ginger puree, curry powder and turmeric. Cook for a minute more, then add the tinned cherry tomatoes, soy sauce, honey (or agave if vegan), the coconut milk and peanut butter. Cook for 15-20 mins until thickened and reduced.

Season to taste, then stir through the coriander and add the lime juice. Serve over rice with the crispy onions scattered over the top.