About this recipe:This is a great vegetarian/vegan curry that I make using a homemade mix of spices. I also serve this as a side dish at dinner parties. Serve piping hot with basmati rice and warm naan bread.
3 tablespoon vegetable oil
1 onion, thinly sliced
2 bay leaves
2 cloves garlic, thinly sliced or minced
1 teaspoon minced ginger
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon madras curry powder
1/2 teaspoon chilli powder
2 tomatoes, seeded and diced
1 large aubergine, cubed
1 (400g) tin chickpeas, drained and rinsed
1 1/2 teaspoon salt, or to taste
1 tablespoon tomato ketchup, or to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Heat oil in a frying pan on medium high heat. Cook onion until golden brown.
Lower heat to medium; add in bay leaves, garlic, ginger and spices and stir-fry for about 2 minutes.
Add in tomatoes and stir to coat tomato pieces with the spices. Increase to medium high heat.
Stir in aubergine and chickpeas. Pour in half of the water and season with salt. Allow to simmer for 5 minutes.
Stir in ketchup and remaining water. Simmer, stirring occasionally, for a further 10 mins. You may need to add more water as it cooks, to get the sauce to your desired consistency.