Aubergine and Chickpea Masala

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


Serves 4


  • 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


  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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