Aubergine chickpea curry
Ingredients
- 2 aubergines
- 2 tbsp sunflower oil, plus extra to serve, if you like
- 1 tbsp brown or black mustard seeds
- 10-12 curry leaves, plus extra to serve, if you like
- 2 onions, finely chopped
- 2 dried chillies, chopped
- 4 tsp garam masala
- 2 tsp ground coriander
- 2 tsp turmeric
- 400ml can coconut milk
- 6 tomatoes, quartered
- 400g can chickpeas, rinsed and drained
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