Aubergine and chickpea curry. Photo / Babiche Martens.
Aubergine and chickpea curry. Photo / Babiche Martens.
Aubergine and chickpea curry
Serves 4
• 2 aubergines, cut in 3cm cubes • 100ml olive oil • 1 onion, finely chopped • 4 cloves garlic, chopped • 2 tsp curry powder • 1 green chilli, seeds removed and chopped • 3 tsp garam masala • 2 tsp coriander • 1 tsp turmeric • 2 tsp brown sugar • 400mlcoconut milk • 100g cherry tomatoes • 200g chickpeas 2 handfuls of spinach • Salt and freshly ground pepper, to taste • 2 handfuls of spinach • ½ cup chopped coriander
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. 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.
3. Add the aubergine and stir until well coated in spice and continue to cook until starting to soften. Add the coconut milk. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas. Cook for a further 10 to 15 minutes until all soft and delicious.
4. Before serving season with salt and pepper and fold through the spinach and coriander.
