Ever since the end of term, I’ve started to experiment more with cooking with spices. I in particular started delving into Indian-themed food since I had a bag of red lentils here that has been waiting to be used. While looking up a recipe for chickpies, I came across a recipe for curried chickpeas on BBC Good Food, gave the recipe a few tweaks and enjoyed a yummy and healthy aubergine dish.
Ingredients
- 2 tbsp vegetable oil
- 1tsp cumin
- 1tsp paprika
- 1tsp dried coriander
- 1tsp garam masala
- 1tsp cinnamon
- 1/2 to a single dried chilli, chopped
- 2 garlic cloves, minced
- 1 onion, cut into small pieces
- 1 aubergine, cut into chunks
- A 400g can of chopped tomatoes
1. Stir-fry the onion in the oil until starting to soften, then add the garlic, cumin, chilli, cinnamon, coriander and garam masala.
2. Add the chopped tomatoes, paprika and aubergine.
3. Put the lid on and let it simmer for about 20 minutes or until the aubergine starts to soften.
4. Serve hot with starchy food (i.e. potatoes, rice etc.) of your choice.
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