Simon Rimmer served up a tasty aubergine Massaman curry on Sunday Brunch.

The ingredients are: 400ml can coconut milk, 500g aubergine (sliced and griddled), 250ml coconut cream, 15ml palm sugar, 60ml tamarind paste, 1 cinnamon stick, 225g cooked spuds (big chunks) and 1 onion and 150g roasted peanut.

For the paste: 12 chillies, 3 shallots, 5 cloves garlic, 2 stalks lemon grass, 25mm ginger, 5g cumin seeds, 15g coriander seeds, 2 cloves, 6 peppercorns, 5g sugar and 30ml veg oil.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.