Ingredients (from the recipe book, we made double quantities)
a good pinch of saffron strands
1 tbsp boiling water
1 large aubergine
3 tbsp vegetable oil
1 large onion
2 garlic cloves, crushed
2.5cm ginger root, chopped
1.5 tbsp mild/medium curry paste
1 tsp cumin seeds
150ml double cream
150ml Greek yoghurt
2 tbsp mango chutney
Salt and pepper
