- 2 large aubergines, diced
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 can of chickpeas, drained and rinsed
- 1 can of coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder (adjust to taste)
- Salt and pepper to taste
- Fresh coriander leaves, for garnish
- Cooked rice or naan bread, for serving
- Heat the vegetable oil in a large pan or pot over medium heat. Add the finely chopped onions and sauté until they turn translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the onions. Sauté for another 2 minutes until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, turmeric, and chilli powder. Cook for a couple of minutes until the spices release their aroma.
- Add the diced aubergines to the pan. Stir well to coat them with the spice mixture. Cook for about 5 minutes, allowing the aubergines to soften.
- Pour in the chopped tomatoes and cook until they break down and become saucy, approximately 5-7 minutes.
- Add the drained chickpeas and pour in the coconut milk. Stir everything together, and let the curry simmer over low heat for 20-25 minutes, or until the aubergines are tender and the sauce thickens.
- Season the curry with salt and pepper to taste. Adjust the level of spiciness by adding more chilli powder if desired.
- Serve the Aubergine Curry hot over cooked rice or with naan bread. Garnish with fresh coriander leaves for a burst of flavour and colour.