Aubergine and chickpea curry

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Cook Time: 18 minutes

Total: 18 minutes

Servings: 4

Cost: $14.97 /serving

Aubergine and chickpea curry

Ingredients

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Instructions

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Step 1

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Step 2

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Step 3

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Step 4

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Step 5

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Step 6

Cook for a further 10 to 15 minutes until all soft and delicious.

Step 7

Before serving, season with salt and pepper and fold through the spinach and coriander.

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