aubergine and chickpea curry

3 tbsps oil
2 tsps cumin seeds
2 tsps brown mustard seeds
1 tsp fenugreek seeds
1 large onion, roughly chopped
2 tbsps fresh grated ginger
2 fat garlic cloves, crushed
3 little red chillies, deseeded and finely chopped
10 curry leaves
2 tsps ground coriander
2 tsps ground cumin
2 tsps ground turmeric
1 tsp hot paprika
1 large or 2 small aubergine, diced
2 x 400g tins tomatoes, chopped
2 tbsps tomato paste
400g tin chick peas, thoroughly rinsed
salt to taste
generous bunch of fresh coriander, finely chopped

heat the oil in a large pan till very hot then add the seeds (which will pop furiously). When they calm down lower the heat and add the onion. Stir frequently and cook for about ten minutes till the onion is transparent. Add ginger, garlic, curry leaves and chillies and stir, cooking for a few minutes before adding the ground spices and continuing to cook for another 3 or 4 minutes. When everything is well combined and fragrant add the diced aubergine and coat well. Cook on a medium heat for 15 minutes then add tomatoes, tomato paste and chick peas. Stir well and season with salt then bring the pan to a simmer. Cover with a lid and lower the heat to a gentle flame. Allow the curry to simmer for 45 minutes then stir through the chopped coriander and serve with hot rice.

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posted by ramtops on 06 Jun 07 - 11265 views


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