EGGPLANT, BUTTERNUT PUMPKIN AND CHICKPEA CURRY
A super vegetarian curry – rich, filling and wonderful to serve at a dinner party.
- 100ml (3½ fl oz) oil
- 2 aubergines, about 500g (1 lb 2 oz), cubed
- 2 onions, chopped
- 1 butternut pumpkin, peeled, deseeded and cubed
- 3 cloves of garlic, puréed
- 1 x 4cm (1½ inch) fresh ginger, finely chopped
- 1 red chilli pepper, deseeded and cut into strips
- 1 green chilli pepper, deseeded and cut into strips
- 3 tsp ground coriander
- 2 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- 200ml (7 fl oz) water
- 1 x 410g can of chickpeas, drained
- 300g (10 fl oz) plain yogurt
- Salt and black pepper
- Fresh coriander leaves
1. Heat a third of the oil in a large saucepan and fry the aubergine on all sides. Remove from the pan and heat the remaining oil, then fry the onions and butternut pumpkin until lightly browned then add the garlic, ginger, chillies, coriander, turmeric, cumin and cinnamon, continue to fry for a further minute. Season. Pour on the water and stir. Add the chickpeas with the aubergines and yogurt, cover and bring up to the boil, stir.
2. Transfer to the simmering oven for about 50 minutes until the vegetables are tender. Season to taste and serve garnished with coriander leaves, accompanied by chapati or rice.
To make chapati: mix 125g of chapati flour (a fine wholemeal flour) with 100ml water, 1 tsp melted ghee (or clarified butter) and ½ tsp salt into a dough. Leave to rest for 10 minutes and roll out into 10 x 15cm (6 inch) circles and cook on the simmering plate, which has been lightly oiled.
Cook the curry on the hob. The chapattis can be made in a frying pan.