Chickpea & Aubergine Curry With Tomato Rice

• 2Tomato
• 80 gCultured coconut
• 130 gWhite basmati rice
• 200 gFinely chopped tomatoes
• 1 tspGround cumin
• 1 tspGaram masala
• 5.5 gIntense vegetable stock mix
• 1 tbspCurry powder
• 2Garlic clove
• 15 gFresh root ginger
• 390 gChickpeas
• Brown onion
• 16 gTomato paste
• 5 gCoriander
• Aubergine

From your cupboard

• Olive oil
• Salt
• Vegetable oil
• Water

1. 1.

   Preheat the oven to 200°C/ 180°C (fan)/ gas 6

   Boil half a kettle

   Trim the green stalks off your aubergines and chop into bite-sized pieces

   Peel and finely slice your brown onions finely

2. 2.

   Add the chopped aubergine to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

   Put the trays in the oven for 25 min or until the aubergine is soft and golden brown

3. 3.

   Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

   Once hot, add the sliced onion and cook for 5-6 min or until softened and starting to caramelise

4. 4.

   Whilst the onion is cooking, peel and finely chop (or grate) your garlic, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

   Add the chopped garlic and ginger to a pestle & mortar with your ground cumin, tomato paste and curry powder and bash into a smooth paste (or pulse in a food processor!)

   Add 1 tbsp olive oil and stir it all together – this is your spice paste

5. 5.

   Add your basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat

   Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

   Once cooked, remove from the heat and keep covered until serving

6. 6.

   Once the onion has softened, add the spice paste to the pan and cook for 2-3 min or until fragrant

   Once fragrant, add your vegetable stock mix with 125ml boiled water and your chopped tomatoes and cook for 2-3 min or until slightly thickened

7. 7.

   Meanwhile, drain and rinse your chickpeas, add to the pan with the sauce and cook for 3-4 min

   Add the roasted aubergine to the pan with your garam masala and a pinch of salt, give everything a good mix up and cook for a final 1-2 min or until everything's warmed through – this is your chickpea & aubergine curry

   Chop your coriander finely, including the stalks

   Dice your tomato[es] roughly

8. 8.

   Add the diced tomatoes and chopped coriander to the rice with a pinch of salt and stir it all together – this is your tomato rice

   Serve the chickpea & aubergine curry with the tomato rice to the side and dollop over your cultured coconut

   Tip: For fancy presentation, press the rice into small bowl and turn out

   Enjoy!