Recipe: Aubergine, chickpea and coconut curry

Ingredients

15ml (1 tbsp) olive or avocado oil
2 small red onions, peeled and thinly sliced
1 garlic clove, peeled and crushed
15ml (1 tbsp) ground coriander
15ml (1 tbsp) cumin
5ml (1 tsp) medium curry powder
8 baby aubergines
15ml (1 tbsp) olive or avocado oil
Maldon sea salt and freshly ground black pepper, to taste
1 large tomato, diced
1 x 400g tin chickpeas, drained
1 x 400ml tin coconut milk
30ml (2 tbsp) fresh coriander, chopped, to serve
50g desiccated coconut, to serve

Method

1. Heat the 15ml (1 tbsp) oil in a medium-sized pot over medium heat and sauté the onions and garlic until soft and translucent. Add the spices and continue to fry, 2 – 3 minutes. Set aside.

2. Preheat the oven to 180°C. Slice the baby aubergines in half. Heat a griddle pan over high heat, drizzle over the 15ml (1 tbsp) oil and grill the aubergines, 2 minutes on each side. Place the grilled aubergines on a roasting tray, season and put in the oven to roast, 20 minutes.

3. Add the tomato, chickpeas and coconut milk to the onion, garlic and spice mixture and simmer over medium heat, 5 minutes. Add the aubergines and allow to simmer for a further 5 minutes.

4. Season with salt and pepper, and serve with a sprinkling of fresh coriander and desiccated coconut.

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