Gather your ingredients.
Set the slow cooker to its highest setting. Add the olive oil, together with ginger, garlic, curry leaves and all other dry spices. Replace the lid and leave for 15 minutes. It won’t sizzle like in a pan but it will start to smell amazing.
Add the onions to the now-infused, hot oil and stir well.
Next, add the aubergines, the tomato puree, and the tinned tomatoes, with the water.
Add the stock cube together with a good pinch of salt and pepper. Cook on ‘High’ for five or ‘Low’ for six hours.
Twenty minutes before serving, get your rice on the boil according to the packet instructions along with the saffron. It should take about 15-16 minutes, then stir through, season and leave the lid on to steam and retain heat.
Ten minutes before serving, add the frozen peas to the slow cooker.
Give the coconut milk a good shake or stir and gently add this in too before replacing the lid. Turn to, or continue on, ‘Low until ready to serve.
Serve the curry with a generous sprinkle of coriander leaves and the grated zest and juice of half the lime. Serve the rice with a sprinkle of pomegranate seeds and a lime wedge for each person.