Ingredients
- Olive oil
- Red onion, sliced
- 3-4 cloves garlic, crushed
- Chunk of ginger, grated
- Fresh turmeric, grated
- Handful fresh coriander
- Black pepper
- Red chilli, chopped
- 1x tbsp cumin
- 1x tbsp ground coriander
- 1x tbsp garam masala
- 1x can of rinsed chickpeas
- Aubergine, sliced
- Leek, sliced
- 2x tins plum tomatoes
- 1x tin coconut milk
- Squeeze of tomato purée
- Fry up the red onion, garlic, ginger and chilli in olive oil.
- Add the aubergine and leek, or any other veg that needs eating. Fry it in the mix until it starts to soften.
- Add the spices. I always freestyle with spices, you can always add more later to taste. I love adding fresh turmeric (plus plenty of black pepper) for its antioxidant, antibacterial, anti fungal and anti inflammatory properties.
- Mix in the plum tomatoes, coconut milk, tomato purée and chickpeas. Leave to simmer for about 30 minutes.
- Serve with naan bread or rice of your choice. Garnish with fresh coriander.