Eggplant, Chickpea and Tomato Curry

Ingredients

Serves: 4

• 3 tablespoons canola oil
• 1 medium onion, halved and sliced thinly
• 2 bay leaves
• 2 cloves garlic, sliced thinly or 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon madras curry powder
• 1/2 teaspoon chilli powder
• 2 medium tomatoes, remove core and dice
• 1 large eggplant, cut into 1cm cubes, soak in cold water to prevent discolouration
• 1 (400g) tin chickpeas, drained and rinsed
• 1 1/2 teaspoon salt
• 1 tablespoon tomato sauce
• 1 cup (250ml) water

Preparation method

Prep: 10 minutes |Cook: 20 minutes

1.	Heat oil in a wok or large frying pan on medium high heat. Sautee onion until golden brown.
2.	Lower heat to medium then add in bay leaves, garlic, ginger and spices then stir fry for about 2 minutes.
3.	Add in tomatoes and stir to coat tomato pieces with the spices. Increase temperature to medium high heat.
4.	Drain eggplant and add to the wok with chickpeas. Stir well to incorporate eggplant and chickpeas well with tomatoes and spices.
5.	Add salt and half of the water. Allow to simmer for 5 minutes.
6.	Stir in tomato sauce and remaining water. Simmer stirring occasionally for a further 10 minutes. You may need to add more water as it cooks to get the desired consistency of the gravy. The resulting dish should have a thick gravy the consistency of tomato sauce.
7.	Serve piping hot with basmati rice, warm naan or chapatis.