My version of a very simple light summer curry - one pot and full of flavour. Make it the day before and it will taste even better. For this dish I salt the aubergine. Feel free to add other vegetables if your garden is full to groaning and you need different ways of cooking them.
Ingredients
| 2 | Aubergines, cut in 3cm cubes (Main) |
| 100 ml | Olive oil |
| 1 | Onion, finely chopped |
| 4 | Garlic cloves, chopped |
| 2 tsp | Curry powder |
| 1 | Green chilli, seeds removed and chopped |
| 3 tsp | Garam masala |
| 2 tsp | Coriander |
| 1 tsp | Turmeric |
| 400 ml | Coconut milk |
| 2 tsp | Brown sugar |
| 100 g | Cherry tomatoes |
| 200 g | Chickpeas |
| 2 handfuls | Spinach |
| ½ cup | Coriander |
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Directions
- Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.
- Heat the oil in a large pot to a medium heat. Add the onion and garlic.
- Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.
- Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.
- Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.
- Cook for a further 10 to 15 minutes until all soft and delicious.
- Before serving, season with salt and pepper and fold through the spinach and coriander.
