Aubergine, chickpea and coconut curry – Food & Home Magazine
Aubergine, chickpea and coconut curry - the perfect winter comfort food. Quick, easy and everyone will love it!
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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
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