Aubergine & chickpea curry

400 kcal or less 6 servings aubergine aubergines chick peas chickpea chickpeas coconut milk curry leaf curry leaves curry recipe dinner party recipe entertaining recipe feed a crowd recipe light summer curry mains one-pan recipe over an hour summer tomato tomatoes vegetable curry vegetarian recipe

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Source

Ingredients

2 aubergines

2 tbsp sunflower oil , plus extra to serve, if you like

1 tbsp brown or black mustard seeds

10-12 curry leaves , plus extra to serve, if you like

2 onions , finely chopped

2 dried chillies , chopped

4 tsp garam masala

2 tsp ground coriander

2 tsp turmeric

400ml can coconut milk

6 tomatoes , quartered

400g can chickpeas , rinsed and drained

Method

Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.

Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.

Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.