Aubergine and chickpea curry

The group wanted to make a vegetarian curry so our new volunteer found this recipe which everyone seemed to want to try.

First we chopped all our ingredients and got all our spices ready to use.

We used chopped onion, tomatoes, Aubergine, two cans of chickpeas, two cans of coconut milk, mustard seeds, garam masala, chilli powder, tumeric and ground coriander.

First we browned the Aubergine in the pan for 5 minutes before putting to one side.

We then cooked the onion, mustard seeds and other spices for a minute to release the flavours.

We then added the tomatoes and coconut milk and let it simmer for half an hour. 

After the half an hour of simmering we added the chickpeas and Aubergine and let the mixture simmer for a further 10 minutes.

We served the curry with cous cous. 

The group liked the curry but thought it needed a bit more chilli and maybe something sour, like some fresh lemon, to cut through the dish a bit.