Aubergine Tomato Curry

• Basmati Rice(250 g)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Aubergine(2)
• Canned Chickpeas(2)
• Tomato paste(1 tbsp)
• Curry Powder(2 tsp)
• Garam Masala(2 tsp)
• Ground Coriander(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)optional
• Canned tomatoes(400 g)
• Coconut milk(400 ml)
• Vegetable Broth(200 ml)
• Spinach(120 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, cut the {Aubergine} into bite-size irregular chunks, drain the {Canned Chickpeas}, and roughly chop the {Fresh cilantro} if using.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large deep pan or pot over medium heat. Cook the {Onion} with {Salt} for 5 minutes until softened. Stir in the {Garlic}, {Ginger}, {Tomato paste}, {Curry Powder}, {Garam Masala}, {Ground Coriander}, {Turmeric}, and {Chili flakes} if using, and cook for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Aubergine}, {Canned tomatoes}, {Coconut milk}, {Vegetable Stock}, {Canned Chickpeas}, and {Black pepper}. Stir well, bring to a gentle bubble, then reduce the heat and simmer for 18 minutes, stirring once or twice, until the aubergine is very soft and the sauce is thick.

   ~18 min

4. 4

   While the curry simmers, add the {Basmati Rice} to a saucepan with 500ml water. Bring to a boil, cover, and cook on low for 10 minutes. Turn off the heat and let it stand for 5 minutes.

   ~15 min

5. 5

   Stir the {Spinach} into the curry and cook for 2 minutes until wilted. Squeeze over the {Lime} if using, then taste and adjust seasoning.

   ~2 min

6. 6

   Fluff the rice and spoon it into bowls. Ladle over the curry and scatter with the {Fresh cilantro} if using.

   ~2 min