Aubergine and Chickpea Curry

• aubergines↗2
• sunflower oil↗2 tbsp

  plus extra for serving, optional

• brown or black mustard seeds1 tbsp
• curry leaves10-12

  plus extra for serving, optional

• onion↗2

  finely chopped

• dry chilies↗2

  crushed

• garam masala↗4 tsp
• ground coriander↗2 tsp
• turmeric↗2 tsp
• coconut milk (can)400 ml
• tomatoes↗6

  quartered

• chickpeas↗400 g

  rinsed and drained

Step-by-step instructions

1. 1

   Cut the aubergines in half, then slice each half into strips (wedges). In a large non‑stick skillet heat ½ tbsp oil and stir‑fry half of the aubergines for 2–3 minutes per side until they turn golden‑brown and crisp. Transfer them to a plate, repeat the process with the remaining aubergines, adding a little more oil, and set aside.

2. 2

   In the same skillet add the remaining oil, mustard seeds and curry leaves, sauté for 30 seconds until fragrant. Add the finely chopped onion and cook until soft and lightly browned. Stir in the crushed dry chilies, the spices (garam masala, ground coriander, turmeric) and a spoonful of thick coconut milk skimmed from the top of the can, and sauté for another 1 minute. Then pour in the rest of the coconut milk, the quartered tomatoes, and half a can of water. Simmer for 25–30 minutes until the sauce thickens.

3. 3

   Add the rinsed and drained chickpeas along with the fried aubergines, stir to combine. Simmer for another 5 minutes until everything is heated through and the aubergines are tender. Serve with boiled rice or warm naan, garnished with curry leaves quickly sautéed in a drop of oil, if desired.