Chickpea & Aubergine Curry

There is something about curry that I find so comforting and invigorating, like eating sunshine. Especially with some fluffy rice that’s been cooked with some spices like star anise, cinnamon and turmeric to give it that extra fragrance and aroma of India.

Ingredients

1 Aubergine, washed cut into cubes 

400g precooked chickpeas, rinsed 

2 medium tomatoes or 8-10 cherry tomatoes chopped 

100-150g cashew nuts 

400ml coconut milk

1 tsp cumin 

1 tsp tumeric 

1 tsp coriander seeds 

1 tsp paprika powder 

1 tsp mustard seeds 

2 tsp curry powder 

1.5 tbsp sea salt (to marinate the Aubergine) 

2-3 tbsp salt 

Knob of fresh ginger finely chopped (size depending on your preference but roughly 20/30g) or 1tsp dried 

1/3 leek sliced in rings or a medium onion diced 

1 tbsp ghee 

1 tbsp coconut oil 

Optional

• Handful of fresh cilantro leaves to serve 

• Sprinkles of nigella (black) seeds 

• Mango chutney or pickled lime 

1. Place the chopped aubergine into a bowl and add the salt - this will remove some of the bitterness and more tender. Allow to marinate for 30min. 

2. In a thick bottomed pan fry the onion, spices and garlic with half the ghee until the onion turns translucent and the aroma of the spices comes through, 3-4min. 

3. Rinse the Aubergine and pat dry - add to the onion and spices, add the remaining ghee and coconut oil (Aubergine soaks up oil). Fry for another 4min, to cover the Aubergine in the spices. 

4. Add the tomatoes and allow them to slowly disintegrate and add moisture to the spices and Aubergine, stir constantly for 2-3min. 

5. Now add the chickpeas and coconut milk. Bring to a low boil then lower to a simmer, allow to cook for 30min. 

6. Finally add the cashews, turn off the heat and enjoy! 

Serve with fluffy basmati rice, add a stick of cinnamon, cardamon pod, star anise to the rice as it cooks to add a deeper level of aroma.