About this recipe: A scrummy vegetarian curry with hearty aubergines and chickpeas. Easily made in less than an hour with storecupboard ingredients.
Serve with rice, warm naan bread and scatter with fresh coriander leaves.
Easy to make, I used tinned tomatoes instead of fresh ones, I also added desiccated coconut, just because I love coconut. Very tasty. - 23 Feb 2016