Dice the aubergine into inch long cubes and sprinkle with salt. Leave on the side to sweat for 30 minutes

Crush the garlic cloves and finely chop the onion

Heat the coconut oil in a pan on a medium heat. Add the onions and sauté for 5 minutes

Add the garlic, ginger, a pinch of salt and cook for 20 minutes

In a separate pan, dry fry the cumin, chilli flakes, turmeric and cardamom pods for 1 minute. Add to the pan with the onions. Stir well

Wash the salt from the aubergine cubes, adding them to the pan with the tomatoes. Cook for 30 minutes

Meanwhile, prepare the cauliflower rice

Blend the roughly chopped cauliflower in a food processor for 2-3 minutes until it develops a rice-like consistency

Bring 100ml water to boil in a large saucepan

Add the cauliflower rice with a pinch of salt. Cook for 5 minutes, stirring occasionally

Drain any excess water and stir in the olive oil

Chop the coriander

Serve the curry over the cauliflower rice with a sprinkle of coriander