Aubergine, chickpea and coconut curry – Food & Home Magazine
A curry is the perfect winter comfort food. We love this vegetarian curry recipe – it’s quick, easy and the whole family will love it.
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Cooking tools:
- Griddle
- Oven
- Roasting pan
- Pot
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Tongs
- Serving bowl
- Can opener
Ingredients
- 15ml (1 tbsp) olive or avocado oil
- 2 small red onions, peeled and thinly sliced
- 1 garlic clove, peeled and crushed
- 15ml (1 tbsp) ground coriander
- 15ml (1 tbsp) cumin
- 5ml (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
- 30ml (2 tbsp) fresh coriander, chopped, to serve
- 50g desiccated coconut, to serve
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