Amelia Freer's Aubergine and chickpea curry
Recipe - Serves: 2
2 tbsp coconut oil or light olive oil
1 onion, peeled and sliced
15g fresh ginger, peeled
3 cloves garlic, peeled
½ tsp turmeric
½ tsp chilli powder
1 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
½ tsp salt
6 ripe tomatoes, chopped
575ml vegetable stock (or chicken stock for non-vegans)
½ aubergine, cubed
60g cashew nuts
400g tin chickpeas, drained and well rinsed
Bunch coriander, finely chopped
2 handfuls spinach
Freshly ground black pepper
1 lime, juiced
1. In a heavy-bottomed saucepan, heat the oil on a medium heat, then add the onion and cook to soften. Grate the ginger and chop the garlic. Turn down the heat to low, then stir the ginger and garlic into the onion and cook for another minute or so. Add the dry spices and salt, and cook for a further 30 seconds. Add the chopped tomatoes and the stock, then cook for 10 minutes, uncovered, stirring regularly to break down the tomatoes with the back of the spoon.
2. Once the tomatoes have cooked down and reduced a little to make a sauce, add the aubergine cubes, cashews and chickpeas. Stir well to coat them with the tomatoes, then cover and cook again, still over a low heat, for another 10-12 minutes until soft. You may need to add some water if it looks a little too thick. Stir occasionally to stop it catching on the bottom.
3. Finally, add the coriander stalks and spinach leaves, and cook for a couple of minutes, until they have wilted. Taste and check for seasoning.
4. Serve half of the curry topped with half the coriander leaves and a squeeze of lime juice. Leave the other half to cool before refrigerating. Serve the leftovers for lunch with seasonal greens.