Ingredients

The following ingredients have 4 Servings
  • 1 medium eggplant / aubergine, cut into chunks
  • 2 tbsp / 30 ml vegetable oil
  • ½ tsp black mustard seeds
  • 8 dry (or fresh ones if you can find them) curry leaves
  • 3 small shallots / 1 small onion, diced finely
  • 3 garlic cloves, diced finely
  • 40 g / 1½ oz fresh ginger, finely chopped / grated
  • ½ medium hot red chilli, sliced (optional, adjust to taste)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • 1 tsp garam masala
  • ¾ tsp salt, adjust to taste
  • 400 ml / 14 oz can full fat coconut milk
  • 400 g / 14 oz can (2 cups) cooked chickpeas
  • 30 ml / 2 tbsp lime juice, adjust to taste
  • 5 ml / 1 tsp maple syrup or sugar (optional)
  • fresh coriander, to serve

Instruction

  • Heat up the oven to 200° C / 390° F. Arrange aubergine / eggplant pieces on a baking tray (SEE NOTES*).
  • Bake for 20 minutes, flipping the pieces to the other side halfway through.
  • Next, toss pre-baked aubergine / eggplant in 10 ml / 2 tsp of oil and return to the oven for further 5-10 minutes to finish off.
  • Heat up remaining 4 tsp oil in a heavy-bottomed pan. Add mustard seeds and curry leaves and fry them off gently until mustard seeds start to crackle.
  • Add the diced shallots and fry on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
  • Next add in diced garlic, ginger and chilli (if using). Keep on frying gently for a few more minutes until fragrant, stirring frequently as they burn easily.
  • Add ½ tsp of salt and all of the dry spices stir them around for a few seconds, making sure they don't burn - if the pan gets too dry, add a splash of water.
  • Add in a splash of water and coconut milk to the pan.
  • Allow the sauce to come to a gentle simmer. Add drained chickpeas and simmer on a low heat for 5 minutes.
  • Taste the sauce and adjust the seasoning with more salt (if needed), lime juice and a little bit of maple syrup for balance.
  • Serve the curry and the aubergine chunks on top of rice or / and vegan naan and garnish with fresh coriander.