This eggplant curry recipe is perfect for a simple late summer or autumn meal, and you can add whatever other vegetables you have in your garden at the time. In an earlier post I talked about how I hadn’t had much luck growing eggplant but then realised that they really needed lots of summer heat so were not likely to produce their crop until well into the autumn in my garden. It is such a treat when they finally do produce a harvest and I’m always looking for new ways to use them.
2 Eggplants (or Aubergines), cut in 3cm cubes
100 ml Olive oil
1 Onion, finely chopped
4 Garlic cloves, chopped
2 tsp Curry powder
1 Green chilli, seeds removed and chopped
3 tsp Garam masala
2 tsp Coriander
1 tsp Turmeric
400 ml Coconut milk
2 tsp Brown sugar
100 g Cherry tomatoes
200 g Chickpeas
2 handfuls Spinach
½ cup Coriander
Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.
Heat the oil in a large pot to a medium heat. Add the onion and garlic.
Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.
Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.
Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.
Cook for a further 10 to 15 minutes until all soft and delicious.
Before serving, season with salt and pepper and fold through the spinach and coriander.