Aubergine, chickpea and coconut curry – Food & Home Magazine

Ingredients

• 1 tbsp olive or avocado oil
• 2 small red onions, peeled and thinly sliced
• 1 garlic clove, peeled and crushed
• 1 tbsp ground coriander
• 1 tbsp cumin
• 1 tsp medium curry powder
• 8 baby aubergines
• Maldon sea salt and freshly ground black pepper, to taste
• 1 large tomato, diced
• 1 x 400g tin chickpeas, drained
• 1 x 400ml tin coconut milk
• 2 tbsp fresh coriander, chopped, to serve
• 50g desiccated coconut, to serve