Chickpea and eggplant coconut curry
We start by toasting cumin and coriander and frying these and other spices and seeds with onion and garlic until fragrant. This forms the base of a sauce made with tomatoes, coconut cream and vegetable stock. We finish the sauce with a squeeze of lime juice and wilted spinach, before adding the chickpeas and roasted eggplant.
Eggplant, coconut cream, crushed tomatoes (tomato puree, citric acid), onion, baby spinach, chickpeas, rice bran oil, lime juice, garlic, fresh coriander, salt, garam masala (spices), vegetable stock (sea salt, maize maltodextrin, cane sugar, yeast extract, rice flour, dehydrated vegetables (onion, celery, garlic and spinach), natural flavours, disodium guanylate and inosinate, canola oil, chilli), cumin ground, coriander ground, kaffir lime leaves, fennel seeds, paprika, sugar, turmeric, star anise
- Small:Serves one (hungry!) to two adults with accompaniments, or more as a side dish.
- Large:Serves three to four adults with accompaniments, or more as a side dish.
Serve, scattered with fresh coriander, on its own or with the beef Madras curry, with steamed basmati or the turmeric pilaf rice, chutneys and/or a cucumber raita on the side.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot .
Serve with basmati rice, a cucumber raita and chutneys.