Aubergine and chickpea curry

Babiche Martens

My version of a very simple light summer curry - one pot and full of flavour. Make it the day before and it will taste even better. For this dish I salt the aubergine. Feel free to add other vegetables if your garden is full to groaning and you need different ways of cooking them.

Ingredients

2	Aubergines, cut in 3cm cubes (Main)
100 ml	Olive oil
1	Onion, finely chopped
4	Garlic cloves, chopped
2 tsp	Curry powder
1	Green chilli, seeds removed and chopped
3 tsp	Garam masala
2 tsp	Coriander
1 tsp	Turmeric
400 ml	Coconut milk
2 tsp	Brown sugar
100 g	Cherry tomatoes
200 g	Chickpeas
2 handfuls	Spinach
½ cup	Coriander

Directions

1. Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.
2. Heat the oil in a large pot to a medium heat. Add the onion and garlic.
3. Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.
4. Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.
5. Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.
6. Cook for a further 10 to 15 minutes until all soft and delicious.
7. Before serving, season with salt and pepper and fold through the spinach and coriander.