This is a variation upon a recipe I was given which makes a lovely simple curry and utilises my favourite vegetable. I’m seriously considering calling my blog ‘Aubergine Dad’!
1 large aubergine, chopped into 2 cm dice
1 large red onion , sliced
1 tbs fresh ginger, grated
2 cloves of garlic, roughly chopped
3 tbs vegetable oil
1 tsp mustard seeds
2 tsp garam masala
3 tbs tamarind paste
1 x 400g tin chickpeas , drained
A small handful of fresh coriander, chopped
1. Heat the oven to 180C. Place the aubergine cubes onto a baking tray and sprinkle with 2 tbs of the oil. Season generously and roast for 25 minutes.
2. Heat 1 tbs of the oil in a large saucepan and add the onion, garlic and ginger and saute gently until golden. Add the mustard seeds and garam masala and cook for a further minute before adding the tamarind paste and approximately 400ml water. Bring to a boil, then simmer for 10 minutes to reduce.
3. When the aubergines are golden, and them with the chickpeas to the pan and. Simmer gently to warm through and combine. Serve with a generous helping of chopped coriander to garnish.