Aubergine & chickpea curry

• Aubergine2
• Chickpeas (400g tin)1
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Medium curry powderstore cupboard20g
• Chopped tomatoes (400g tin)1
• Coconut milk (400ml tin)1
• Basmati rice300g

Plus salt and pepper. About £3.92 for the amounts used.

Method

1. 1

   Cut 2 aubergines into chunks and fry in a little oil for 8 minutes until browned, then remove.

2. 2

   Fry 1 chopped onion for 5 minutes. Add 3 crushed garlic cloves and 2 tbsp curry powder for 1 minute.

3. 3

   Return the aubergine with 1 drained tin chickpeas, 1 tin chopped tomatoes and 1 tin coconut milk. Simmer for 20 minutes until the aubergine is soft. Season.

4. 4

   Cook 300g rice following the pack and serve with the curry.