1 tablespoon of sunflower oil

1 thinly sliced onion

1 tiny cubed aubergine (eggplant)

1 smashed garlic clove

1 seeded and sliced red chilli

1 tsp garam masala powder

2/3 cup coconut cream 150ml/14 pint/scant

2 x 400g/14fl oz cans drained and washed chickpeas (garbanzos)

Baby spinach leaves (250g/9oz)

salt and black pepper, ground

a serving of boiling rice


Step.1 In a large skillet over low heat, heat the oil and gently cook the onion and aubergine for 5 minutes, or until softened.

Step.2 Cook for 2 minutes after adding the garlic and chilli. Cook for 1 minute after adding the garam masala.

Step.3 Heat through the coconut cream, chickpeas, and 200ml/7fl oz/34% cup water.

Step.4 Cook for 1 minute, or until the spinach leaves have wilted. Season with salt and pepper to taste.

Step.5 Immediately serve the curry with boiling rice.

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