Aubergine, Chickpea & Coconut Curry

Ingredients

• 1 tbsp Olive oil
• to serve Fresh coriander
• to taste Salt and black pepper
• Juice of ½ lime Lime juice
• 1/4–½ tsp, depending on how hot you like it Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Garam masala
• 1 tsp Ground coriander
• 1 tsp Ground cumin
• 2 medium, cut into chunks aubergine
• 100 g Baby spinach
• 1 × 400ml tin Coconut milk
• 1 × 400g tin Chopped tomatoes
• 1 × 400g tin, drained Chickpeas
• 1 thumb-sized piece, grated ginger
• 3 cloves, finely chopped garlic
• 1 large, finely sliced onion

Steps

1. Heat oven to 200°C fan / 220°C conventional.
2. Toss aubergine with olive oil, salt, and pepper. Roast 25–30 min until soft and browned.
3. In a saucepan, cook onion with a splash of oil for 8–10 min until soft.
4. Add garlic and ginger, cook 1 min. Stir in cumin, coriander, garam masala, turmeric, and chilli powder, cook 30 sec.
5. Add chopped tomatoes, cook 5 min to reduce slightly.
6. Add coconut milk and chickpeas. Simmer gently 10–15 min.
7. Add roasted aubergine, simmer 5 min.
8. Stir in spinach until wilted.
9. Add lime juice. Taste and adjust salt, chilli, or lime as needed.
10. Serve with rice, fresh coriander, and yoghurt. For a quick side, mix chopped cucumber, yoghurt, lime, and salt.