Aubergine, Potato and Chickpea Balti

Tasty, meat free curry, a pure delight

Serves - 4-6 Heat 3 (1-5)

Rating - 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients

2 tbsp Vegetable Oil

2 Onions, sliced

1 tsp Cumin Seeds

1 Potato, peeled and cut into 1 cm cubes

1 Aubergine, peeled and cut into 1 cm cubes

1 tsp Coriander

1 tsp Ground Cumin

1 tsp Turmeric

2 tbsp Vegetable Oil

1 Onion, finely sliced

2 Garlic Cloves, finely chopped

2 tsp Ginger, finely chopped

6 Cloves

400 g Chopped Tomatoes

½ tsp Turmeric

1 tsp Coriander

1 tsp Ground Cumin

½ tsp Sugar

1 tsp Salt

1 tsp Chilli Powder, to taste

400 g Chickpeas, drained

4 tbsp Coriander, finely chopped

200 ml Water

1 tsp Garam Masala

Method

To make the vegetables:

Heat the oil in a large saucepan and add the sliced onions and cumin seeds.

Cook for 3 minutes.

Add the chopped potato, aubergine, ground coriander, cumin and turmeric.

Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally.

Remove from pan and set aside.

Heat the oil in the pan.

Add the onion, crushed garlic, grated ginger and whole cloves and cook for 1 minute.

Add chopped plum tomatoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste.

Cook on a high heat for 3 minutes then lower to a medium heat and cook for a further 2 minutes stirring occasionally.

Now blend the sauce in a liquidiser.

Add the vegetables and chickpeas to the sauce with 3 tablespoons of chopped coriander water and garam masala.

Cook over a low heat for 20 minutes stirring occasionally.

Serve.