Step 1Tip the cumin and coriander seeds into a large dry sauté pan and toast over a medium heat for 30 seconds to a minute until they smell aromatic. Grind the seeds using a pestle and mortar, and set aside.
Step 2Cut the aubergines in half from end to end, cut again across the middle, and then into wedges. Heat half of the sunflower oil in the sauté pan and fry half of the aubergines over a medium heat until golden brown all over. You may need to do this in smaller batches depending on the size of your pan.
Step 3Remove the aubergines from the pan and cook the remaining aubergine in more oil. Remove from the pan and set aside.
Step 4Tip the garlic, ginger, lemongrass, chilli, and turmeric, along with the cumin and coriander seeds, into a food processor, and blend until combined into a paste.
Step 5Heat the coconut oil in the sauté pan, add the paste mixture and cook for 1 minute. Add the coconut milk, vegetable stock, peanut butter, lime leaves, tamarind paste, fish sauce and sugar, and simmer gently for 10 minutes to reduce and thicken slightly. Add the tomatoes to the pan and cook for 5 minutes until tender but still holding their shape.
Step 6Deseed the pepper, cut into 1cm wide strips and add to the pan with the aubergines and half of the Thai basil leaves. Mix gently to combine, and continue to cook for about 15 minutes until the vegetables are tender.
Step 7Serve the curry topped with the chopped peanuts, spring onions, coriander and remaining Thai basil, with bowls of jasmine rice.