Categories: FeaturesFood & Drink

AUBERGINE & CHICKPEA CURRY

You will need:

• 1 large aubergine, cut into 2cm cubes (i removed the skin but you can leave the skin on if you prefer)

• 1 can chickpeas, drained

• 1 medium onion diced

• 3 cloves of garlic, chopped

• 2 green chillies roughly chopped

• 1 tbsp oil

• 1 tsp salt

• 1 tsp curry powder

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp chilli powder

• 1/2 cup passata

• water as needed

• coriander to garnish

Method:

1. Heat 1 tbsp oil in a large pan, once hot add the diced onion, garlic + green chillies and 1 tsp salt. Allow the onion and garlic to develop some colour before adding the spices.

2. Next add 1 tsp curry powder, 1/2 tsp cumin, 1/2 tsp turmeric + 1/2 tsp chilli powder to the onions. Saute for a few mins and add a splash of water to prevent the spices burning.

3. Once the oil has separated add the cubed aubergine and allow to cook through until soft. Next add the chickpeas and 1/2 cup passata. Mix well and cover, simmer over a medium heat for a few minutes.

4. Lastly add 1.5 cup of water (use less or more depending on what consistency you prefer). Bring to a boil and boil for 5 – 8 minutes. Remove from heat, garnish with coriander, serve as desired and enjoy!

Just wondered whether this is going into an online only publication or a magazine print too? Thanks, let me know if this is ok.

Ramadan Mubarak, Follow me for more more NEW recipe’s today!

British Muslim Magazine

The adventurous spirit behind the pages of British Muslim magazine. As the Editor-in-Chief, Natasha leads with a passion for exploration and a pen dipped in wanderlust. With a keen eye for halal travel experiences and an insatiable curiosity for new experiences, she brings readers along on captivating journeys to far-flung destinations. Through her vibrant storytelling, Natasha invites readers on enriching adventures, where every experience is a window into the muslim world.

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