How to Make Aubergine & Chickpea curry...

Learn how to make a delicious Aubergine & Chickpea Curry cooked in creamy coconut milk. This easy curry is rich, spicy, comforting and packed with flavour.

This creamy coconut curry combines golden aubergine, chickpeas, aromatic spices, green chillies and coconut milk, finished with cherry tomatoes, garam masala, kasoori methi and fresh coriander. Serve with rice, naan or your favourite bread.
Aubergine Preparation

How to Make the Aubergine & Chickpea Curry

Cut the aubergine into bite-sized cubes and place in a bowl.
Add:
1 tsp salt
½ tsp turmeric powder
½ tsp Kashmiri chilli powder
1 tbsp olive oil

Mix thoroughly until the aubergine is evenly coated with the seasoning and oil.

Heat a pan and add the seasoned aubergine. Cook until lightly browned and slightly coloured. This helps the aubergine keep its shape when added back to the curry later.

Remove the aubergine from the pan and set aside.

Make the Curry

Using the same pan, add:
2 tbsp oil
2 bay leaves
1 diced onion
4 cloves garlic, chopped
6 green chillies, chopped
½ tsp salt