Aubergine and Chickpea Curry
Ingredients
- 1 large aubergine, cut into 2cm cubes
- 1 can chickpeas, drained
- 1 medium onion, diced
- 3 cloves of garlic, chopped
- 2 green chillies, roughly chopped
- 1 tbsp oil
- 1 tsp salt
- 1 tsp curry powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 cup passata
- water as needed
- coriander to garnish
Preparation
Heat 1 tbsp oil in a large pan, once hot add the diced onion, garlic and green chillies and 1 tsp salt. Allow the onion and garlic to develop some colour before adding the spices.
Next add 1 tsp curry powder, 1/2 tsp cumin, 1/2 tsp turmeric and 1/2 tsp chilli powder to the onions. Saute for a few minutes and add a splash of water to prevent the spices burning.
Once the oil has separated, add the cubed aubergine and allow to cook through until soft. Next add the chickpeas and 1/2 cup passata. Mix well and cover, simmer over a medium heat for a few minutes.
Lastly, add 1.5 cups of water (use less or more depending on the desired consistency). Bring to a boil and boil for 5 to 8 minutes. Remove from heat, garnish with coriander and serve as desired.
