I wanted to have Indian for dinner the other night but being a last minute decision, I didn’t have the right ingredients for any of the recipes I came across. So I just based this dish on Indian spices and hoped for the best !

I’m not not sure how ‘authentic’ it is but regardless, the curry was really easy and delicious and one I will definitely be making again.

Spicy Aubergine & Chickpea Curry

Serves 2

Ingredients

1-2 tbsp olive oil
1/2 a large red onion, diced
1 medium red chilli, de-seeded and diced
1 large clove of garlic, finely diced
1 tsp ginger (fresh or jarred)
1 aubergine, cubed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon dried coriander
100g baby plum tomatoes
410g canned chickpeas, drained and rinsed
Pepper to season
400g can chopped tomatoes

Method

1. Heat 1 tbsp oil in large pan and fry onion over high heat for 2 minutes, or until starting to soften. Add chilli, garlic and ginger to pan and fry for further 2 minutes.

2. Add aubergine to pan and fry for 3-5 minutes until starting to soften and brown. If aubergine soaks up most of your oil, add another tablespoon to pan then add herbs and spices, plum tomatoes and chickpeas and fry until tomatoes soften and burst.

3. Season with pepper then add canned tomatoes to pan and stir through. Reduce heat to medium-low, cover pan and simmer for 10 minutes.

Serve with rice and naan bread.

Enjoy!