Aubergine Curry (Eggplant Curry)
Serves 6
10 mins prep
60 mins cook
70 mins total
This aubergine curry is made with pan-roasted eggplant, warm spices, and creamy chickpeas. It's a flavor-packed, one-pot meal in a tomato-based curry sauce. Vegan & gluten free!
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Heat 3 tbsp oil in a large pan and lightly cook the aubergine until golden on all sides. Do not overcrowd the pan, you may need to cook the aubergine in batches.
In the same pan heat the remaining oil and sauté the onion until translucent.
Add the ginger, cumin, coriander, turmeric and cayenne pepper. Continue to sauté for 2-3 minutes.
Add in the diced tomatoes, vegetable stock and chickpeas. Bring to a boil, reduce heat, cover and cook for 20 minutes, stirring at regular intervals.
Remove the lid and stir through the cooked aubergine, garam masala and salt.
Cook, uncovered, for a further 20 minutes. If the sauce is becoming too thick add a little water.
Adjust seasoning to suit your taste.
Top with chopped coriander and serve with steamed rice.
