A yummy, easy-to-make vegan Eggplant and Chickpea Curry, served with poppadoms.

You’ll need:

2 eggplants cubed
2 tablespoons of olive oil
1 tablespoon of black mustard seeds
1 Curry leaf
2 red onions finely chopped
2 dried chillies finely chopped
4 tsps of garam masala
2 tsps ground cumin
2 tsps turmeric
400ml tin coconut milk
400g tinned tomatoes
400g tinned chickpeas
½ cup coriander

Here’s how:

  1. Fry the eggplant in a dry pan over high heat until caramelised on all sides – set aside.
  2. Heat oil in the pan over medium heat and fry the mustard seeds and curry leaf.
  3. Add the onions and saute until soft.
  4. Add the chillies and spices and cook for 30 seconds.
  5. Add the tinned tomatoes and let it simmer for 5 minutes.
  6. Add the coconut milk and let it simmer for 30 minutes until thick and reduced.
  7. Meanwhile, in a separate pan heat a bit of oil and fry the poppadoms until crispy, or brush some oil on them and pop them in the microwave for 30 seconds to 1 minute.
  8. Add the eggplant and chickpeas to curry pot. Stir well and let it stand with the lid closed on a very low heat for 5 minutes.
  9. Serve with the poppadoms.