Aubergine & Chickpea Curry
Aubergine & Chickpea Curry
A easy way to use up any vegetables- sweet potatoes, cauliflower, peppers, spinach… all work well!
Ingredients
- 1 aubergine, chopped into cubes
- 1 courgette, cloves
- INGREDIENTS
- 1 aubergine, chopped into cubes
- 1 courgette, cloves
- 1 clove garlic, puréed
- 2” ginger, chopped
- 2 shallots, chopped
- 2 x 400g Cans of chickpeas, drained
- ½ teaspoon Coriander powder
- 2 tbsp coconut Oil or
- ½ tsp Turmeric & cumin
Instructions
- Drain the water from the chickpea tins.
- Heat coconut oil in a heavy bottomed pan add the aubergine and courgette to sear.
- Then add chopped onions and Sauté until transparent, add the garlic and ginger and fresh chilli. cumin
- Then add garam masala and turmeric, coriander powder into the oil and dry fry for a few seconds.
- Add tomatoes & chickpeas and simmer for 5 minutes.
- Add coconut milk and cook for approximately 5 minutes or till you achieve a slightly thick sauce.
- Season to taste
- Garnish with fresh coriander leaves.
