Aubergine and Chickpea Curry
1 aubergine, cut into chunks
1 onion, diced
2 cloves garlic, crushed
1 x 400g tin chickpeas, drained
1 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp black onion seeds
400ml coconut milk
2 tbsp Ladle & Larder Onion Bhaji Chutney
Oil for frying
Heat the oil in a large saucepan over a medium heat and sweat the onions. Then add the garlic and cook for 1 minute.
Add the spices and onion seeds and cook for a couple of minutes before adding the aubergine. Fry until tender and starting to brown.
Mix in the chutney and chickpeas, then add the coconut milk and bring to the boil. If you need more liquid, add a splash of water.
Simmer on a low heat for about 15-20 minutes or until the aubergine is cooked.
Serve with rice and poppadoms - get stuck in!