Aubergine & Chickpea Curry

Ingredients

• 4 garlic cloves, minced
• 1 x 400g tin chopped tomatoes
• 1 large onion, diced
• 1 thumb-sized piece ginger, grated
• 1 green chilli, finely chopped
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• salt
• 3 tbsp vegetable oil
• 2 tsp ground coriander
• 2 x 400g tins chickpeas, drained and rinsed
• 2 large aubergines, cut into 3cm chunks
• 1 x 400ml tin coconut milk
• 1 lemon, juiced
• fresh coriander and naan, to serve

Method

1. Heat 2 tablespoons of oil in a large, wide pan over high heat. Add the aubergine in a single layer (cook in batches if needed). Season and cook for 6–8 minutes, turning occasionally, until deep golden and collapsing at the edges. Remove and set aside.
2. Add the remaining oil to the pan. Cook the onion over medium heat for 7 minutes until soft and golden at the edges. Add the garlic, ginger, and green chilli. Cook for 2 minutes until the raw smell lifts.
3. Stir in the cumin, ground coriander, turmeric, and half the garam masala. Toast for 1 minute until fragrant and the oil takes on the colour of the spices.
4. Tip in the chopped tomatoes and the red lentils. Cook for 5 minutes, stirring, until the tomatoes have reduced and thickened around the lentils.
5. Pour in the coconut milk and 200ml water, then add the chickpeas. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the sauce has thickened to a rich gravy and the lentils have melted in.
6. Return the aubergine to the pan and simmer for 5 more minutes to soak up the sauce. Stir through the spinach a handful at a time until wilted, then add the remaining garam masala and the lemon juice. Taste and season with salt.
7. Scatter generously with fresh coriander and serve with warm naan for scooping.