Aubergine and chickpea curry
A quick and easy recipe for aubergine and chickpea curry. Light yet satisfying this is a delicious vegan curry recipe.
Servings 4
Ingredients
- 1 tbsp sunflower oil
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 onion peeled and sliced
- 1 clove garlic peeled and chopped
- 1 thumb sized chunk ginger peeled and chopped
- 1 green chilli deseeded and finely chopped
- 1 tsp turmeric
- 1 aubergine diced
- 8 cherry tomatoes halved
- 400 g tin of chickpeas drained and rinsed
- 10 curry leaves
- salt and pepper to taste
Instructions
- Heat the sunflower oil in a large frying pan over a medium heat.
- Add the cumin and mustard seeds and fry for a minute or two until the mustard seeds begin to pop and the cumin seeds begin to colour.
- Add the onion, stir well and sauté until golden brown. Add the garlic, ginger and chilli and cook for a further minute. Add the turmeric and stir.
- Next add the aubergine. Stir until coated in the aubergine mixture. Reduce the heat to low, cover and cook for 10 minutes stirring often. The aubergine will soak up most of the oil and begin to become dry, stirring will help prevent it from sticking. If necessary add a little more oil.
- Remove the lid and cook for a further 5 minutes, continuing to stir often, until the aubergine is cooked.
- Finally add the cherry tomatoes, chickpeas and curry leaves and cook for 5-10 minutes until the tomatoes are breaking down. Season with salt and pepper to taste.
- Serve with other curries, rice or flatbreads as desired.