Easy chickpea and aubergine curry

Easy, quick, tasty and satisfying.. There is not a lot else to say about this dish! Also goes great when served with some toasted wholemeal pittas chopped into soldiers and some of brown rice as a side. Well worth a shot. Below is a recipe video we shot with our friend Roz

Serves 4

Takes 15-20 mins

1 onion

3 cloves garlic

a thumb-size piece of ginger

½ a red chilli

1 aubergine

1.5 tablespoons oil

3 tablespoons tamari

5 tablespoons water

1 x 400g tin of chickpea

2 tablespoons curry powder

a small bunch of fresh coriander/basil/chives

1 x 400g tin of coconut milk

1 x 400g tin of chopped tomatoes

juice of ½ lemon

1 teaspoon black pepper

Peel and finely chop the onion, garlic and ginger. Remove the end off the chilli and the seeds, if you don’t like it spicy, and dice finely. Finely chop the aubergine into small pieces (we like using a serrated knife as it chops aubergine easiest).

Put a large saucepan on a high heat and add the oil and leave it to heat up for a minute. Add the onions, garlic, chilli, ginger and chilli and cook for 2.5 minutes stirring regularly. 

Add the aubergines and the tamari and cook for 5 minutes, continuing to stir well so that all the aubergine gets infused with the lovely tamari/soy sauce flavour. Now add the water and cook for further 3-4 minutes. The aubergine should be soft and cooked.

In the meantime, drain and rinse the chickpeas thoroughly. Roughly chop the coriander/basil/chives and set aside.

Then add all the remaining ingredients into the pan and cook for 5 minutes, when it boils, then reduce to a simmer.  

Remove from the heat, taste and adjust the seasoning to your pallet. Garnish each serving with some chopped coriander/basil/chives and if you like it spicy, additional chilli flakes go great as a topping, too. Enjoy :)