Coconut works beautifully in vegetable curries because it softens spice without making the dish bland. These two recipes take that idea in different directions: one is deep, tangy and rich with aubergine, while the other is lighter, fresher and built around mixed vegetables, ginger and yoghurt.

Both are comforting enough for a cool evening and pair easily with rice or flatbread.

Spiced Aubergine Curry

For the coconut paste:

1 tbsp poppy seeds

1 tbsp sesame seeds

1 tbsp freshly grated coconut

90 g white onion, finely chopped

2 tbsp vegetable oil

70 ml warm water

For the curry:

160 g ripe tomatoes

4 tbsp vegetable oil

150 g white onion, thinly sliced

5 garlic cloves, crushed

1/4 tsp ground turmeric

1 tsp mild chilli powder

2 tsp ground cumin

8–10 baby aubergines

1 1/2 tsp tamarind paste

1/2 tsp coarsely ground black pepper

2 dried mild red chillies

10–12 fresh curry leaves

Salt, to taste

Fresh coriander, to serve

Rice or roti, to serve

Soak the poppy seeds in the warm water for about 20 minutes.

Meanwhile, heat the oil in a small frying panand gently cook the chopped onion until softened and lightly golden. Add the sesame seeds and coconut, stir for another couple of minutes, then cool slightly.

Blend this mixture with the soaked poppy seeds and their water until smooth.

Puree the tomatoes separately.

Heat the remaining oil in a large pan and cook the sliced onion until soft and golden. Stir in the garlic, turmeric, chilli powder and cumin.

Add the tomato puree and cook until it thickens and becomes glossy. Stir in the coconut mixture, cook briefly, then add about 350 ml warm water.

Season with salt and add the aubergines. Cover and simmer gently for around 15 minutes, turning them once.

Stir in the tamarind and cook for another five minutes. Finish with black pepper, dried chillies and curry leaves.

Scatter over fresh coriander and serve warm.

Coconut Vegetable Stew

For the coconut mixture:

200 g freshly grated coconut

2.5 cm fresh ginger, peeled

1/2 tsp cumin seeds

1 small green chilli

200 ml water

For the stew:

3 tbsp vegetable oil

1 tsp black mustard seeds

1 dried mild chilli, broken into pieces

7–8 fresh curry leaves

70 g white onion, finely chopped

1 tsp ground turmeric

200 g carrots, diced

150 g potato, diced

200 g green beans, cut into short pieces

1/2 tsp coarsely ground black pepper

3 tbsp Greek yoghurt

Salt, to taste

Fresh coriander, to serve

Rice or paratha, to serve

Blend the coconut, ginger, cumin, green chilli and water into a smooth paste.

Heat the oil in a deep saucepan. Add the mustard seeds, dried chilli and curry leaves and let them sizzle briefly.

Add the onion and cook until softened, then stir in the turmeric, carrots and potatoes.

Pour in about 200 ml water, cover and simmer for 10 minutes. Add the beans and continue cooking until all the vegetables are tender but still hold their shape.

Stir in the coconut paste, black pepper and salt, then simmer for another two minutes.

Whisk the yoghurt until smooth and fold it into the curry over low heat. Cook for one final minute without allowing the mixture to boil aggressively.

Finish with coriander and serve immediately with rice or warm paratha.

Together, the two dishes show how versatile coconut can be: one curry is darker and tangier, while the other is gentle, creamy and vegetable-forward.