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Eggplant and chickpea curry recipe

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Created by Sean Fenemore

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Cuisine:
Prep Time: 30 min(s)
Cook Time: 1 hr(s)
4

This is simple and filling. Heat can be adjusted to suit.

Ingredients

1 medium eggplant, cut in 1cm cubes
1-2 tbsp oil1 onion, finely chopped
1 tin chick peas, drained
1 tin chopped or crushed tomatoes
1 sachet tomato paste (optional)
1 - 2 tbsps Tikka Masala Curry Paste

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Preparation

Simmer onions in the oil until cooked. Add the eggplant and stir to coat with the oil. Cook until the eggplant is 'clear' and soft. Add extra oil if required but only add in small amounts. Add curry paste, more or less to your taste, cook until the oil in the paste has been absorbed. Add the drained chick peas and mix. Stir in tomatoes and paste. Add extra water if required to get to the desired consistency. Simmer for 15-20 minutes to allow the flavours to develop. Serve with brown rice or cous-cous

If you enjoyed this Eggplant and chickpea curry recipe then browse more curry recipes and our most popular hainanese chicken rice recipe.

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