For a rich meal that is vegan and gluten-free, I make my Aubergine curry. The roasted eggplant, creamy chickpeas, and tomato gravy come together in one pot, infused with selected spices to create an amazing curry flavor.
0 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.
1 In the same pan heat the remaining oil and sauté the onion until translucent.
2 Add the ginger, cumin, coriander, turmeric and cayenne pepper. Continue to sauté for 2-3 minutes.
3 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.
4 Remove the lid and stir through the cooked aubergine, garam masala and salt.
5 Cook, uncovered, for a further 20 minutes. If the sauce is becoming too thick add a little water.
6 Adjust seasoning to suit your taste.
7 Top with chopped coriander and serve with steamed rice.
