Cor blimey I love a curry and this did not disappoint. It was super mild, so if you’re looking for heat, inject some chilli to your own taste for you spice lovers.
I added homemade naan, cheeky little poppadoms to help the kids get enthusiastic, paneer for my cheese-loving husband and roasted chicken thighs for those devout carnivores at the table who need a meat hit. There was definitely something for everyone!
Alex Thurman - Feed the Brood
Serves Serves 4-6
Aubergine and Chickpea Curry
5 minPrep Time
45 minCook Time
50 min

Ingredients
- 2 medium aubergines cut into quarter circles
- 2 tbsp oil/butter/ghee
- 100g frozen chopped onion or 1 chopped fresh onion
- 50g frozen chopped garlic or 4 cloves chopped fresh garlic
- 50g frozen chopped ginger or a thumb sized piece of fresh ginger grated
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp turmeric
- 400ml can chopped tomato
- 400ml can coconut milk
- 400ml can chickpeas
- Big handful spinach - chop if you prefer
- Half a small pack of fresh coriander, chopped
Instructions
- Preheat oven to 200°C
- Roast aubergines in oil/butter/ghee for 20-25 mins
- Heat oil/butter/ghee in large saucepan and brown onions, garlic & ginger
- Add spices and brown for 1-2 mins until aromatic
- Add chopped tomatoes and coconut milk and allow to come up to a simmer and reduce for 10-15 mins while you wait for the aubergine
- Once at the desired thickness, keep on medium heat until ready to add aubergine
- Add aubergine and drained chickpeas and spinach, allow to cook down for 2-3 mins
- Serve sprinkled with plenty of fresh coriander
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https://www.feedthebrood.com/project/aubergine-and-chickpea-curry/