Aubergine and Chickpea Masala

Published on in dinners

A perfect curry for a weekend or to warm you in winter.

 

Serves 4

Ingredients

  • 2tbsp coconut oil

     

  • 1 onion, diced

     

  • 2 inches ginger, diced

     

  • 2 aubergines, diced

     

  • 3 garlic cloves, crushed

     

  • 120ml water

     

  • 1 tin chickpeas

     

  • 2 tins chopped tomatoes

     

  • 2tbsp tomato puree

     

  • 1tsp curry powder

     

  • 11/2tbsp garam masala

     

  • 1/2tsp smoked paprika

     

  • Coriander to top

Directions

  1. Heat the coconut oil and cook the onion and ginger until starting to brown, around 5 minutes.
  2. Add the aubergine and garlic and cook for a further 10.
  3. Now add all remaining ingredient, mix well and simmer for 15minutes. Serve topped with coriander and a side of rice

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