Aubergine and chickpea curry
( SERVES 4 )
Photo by 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.
|2||Aubergines, cut in 3cm cubes|
|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|
|400 ml||Coconut milk|
|2 tsp||Brown sugar|
|100 g||Cherry tomatoes|
- Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.
- 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.
- Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.
- Add the coconut milk and sugar. 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.
- Before serving, season with salt and pepper and fold through the spinach and coriander.