AUBERGINE & CHICKPEA CURRY
My favourite quick and easy vegan curry!
prep time 5 mins total time 15-20 mins serves 4
3 garlic cloves
Thumb of ginger
1 tin chickpeas
1 tsp turmeric
1 tsp cumin
1/2 tsp chilli
1 tsp garam masala
1 tin coconut milk
500ml veg stock (Optional - see notes)
Handful of coriander
If eating with rice, put that on to cook now.
Peel, chop and thinly slice the onion, garlic and ginger.
Add to a pan with a dash of oil and cook until softened.
Meanwhile, chop the aubergine into bite-sized chunks and drain and rinse the chickpeas.
Add the spices to the pan, adding in a splash of water if needed to loosen it up. Fry for 1-2 mins.
Add in the aubergine and chickpeas, stir through and fry for a few more minutes.
Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce to simmer. Cook for 10-15 mins, or until the aubergine is soft and the flavours have come through.
Chop the coriander, adding the stalks to the curry.
Serve with brown rice, a sprinkle of coriander and a squeeze of lemon juice.
As this is a very soup-like curry, you can enjoy this as soup with some bread if you prefer. I often do this with leftovers the next day.
If you prefer the curry to be a bit thicker, omit the vegetable stock and add a dash of soy sauce/tamari instead.