Chop the aubergines into small pieces, scatter on a roasting tray and drizzle with garlic-infused oil. Season and place into the oven at gas mark 6 (200 degrees) for 20 minutes.
Chop the tomatoes, and measure out the spices (asafoetida, chilli flakes, ground coriander, ground turmeric, ground ginger, smoked paprika) ready to add to the curry.
Remove the aubergine from the oven. Heat a splash of garlic-infused oil in a large saucepan, add the aubergine, tomato and spice mix. Stir until all of the vegetables are coated in the spice.
Add the coconut milk and stir, before leaving to simmer for 25 minutes.
Cook the basmati rice, and serve with a sprinkle of fresh coriander.