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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