Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb size piece of ginger. Finely slice the red chilli (if you don't like it spicy, take out the seeds and the white membrane).
Put a large wide bottomed non-stick pan on a high heat and add 1 tbsp of oil.
Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally
While the base veg is cooking, chop the aubergine and the potatoes into small pieces
Once the onion starts to brown, add in the aubergine and a generous pinch of salt.
Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of ground turmeric and 1 tsp ground cumin.
Stir for 30s to a minute, allowing the spices to cook up and awaken their flavours. Add the chopped potatoes and coat in the spices
Add 2 tbsp of water, pop the lid on and leave to cook for 10-15 mins, and stir regularly.
Now it is time to make the sauce, add 400ml of regular vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup, 1/2 tsp of black pepper and a tsp of salt. Add this to the pan and bring to a boil then lower to a simmer for 10 minutes.
Season to taste, add juice of half a lime and sprinkle with coriander and flaked almonds to serve.