Aubergine and chickpea curry

I often avoid aubergine because I find it can end up really slimey and greasy. So when aubergine arrived in the veg bag I decided to cook it using a masala base that comes from a friend’s family recipe from Northern India, mixed with chickpeas as they are my absolute favourite with masala. I was really pleased with the results. The aubergine added some fleshy texture but didn’t turn slimey, and really soaked up the rich, yet slightly sweet, flavours of the masala. It was particularly good with roti and yoghurt.

Prep time 10 mins – Cooking time 25 mins – Serves 3

• 1 tbsp olive oil
• Half a large red onion, chopped
• 1 clove of garlic, crushed
• 1 green chili, chopped
• 2.5 cm of ginger, grated
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 x 400g tin of chopped tomatoes
• 1 aubergine, diced
• 1 x 400g chickpeas
• 1/2 tsp ground turmeric
• Large hand full of coriander, chopped

Fry the onion and garlic in a large pan in the olive oil. Once soft add the chili, ginger and all the ground spices (except the turmeric) and stir on a low heat until brown.

Add the chopped tomatoes, with a little hot water and mix with the spices.

Add the aubergine and chickpeas and leave to simmer. Stir every so often until the sauce is thick. At this point add the turmeric and keep stirring for a couple of minutes.

Take the pan off the heat and stir in the coriander. Serve with bread and yoghurt.