This curry is insanely delicious!

All you have to do is take your time and let it sit a while. As with all curries the flavors just melt into each other and are still delicious as leftover lunch.

This curry has eggplant, chickpeas, tomatoes, baby spinach and some coconut milk, making it an explosion of flavour that will please both meat lovers and vegetarians alike.

First off, drain and rinse off our chickpeas, set aside. Chop /Dice your eggplant and soak in salted water to remove bitterness and avoid them turning black.

Heat your pan on medium heat and add 1 tbsp of coconut oil, add the mustard, cumin and fennel seeds and bay leaf.

Once they start sputtering add the chopped onion and some coriander stalks. Mix well and let it cook till softened, before adding the ginger garlic paste.

Once that cooks, add your ground spices, lower heat and let the spices cook a bit. Add the tomato paste and mix well.

You can now add your drained and rinsed eggplant, add a splash of water, cover and let cook for 5-6 minutes. Then add the tomatoes. Add a bit of salt and pepper, then cover and let the tomatoes cook down. ( I do not rush this as I want the flavours to blend properly, also I usually season food as I cook).

Once the tomatoes cook down, add the chickpeas and about a cup and a half of thick coconut milk. Mix well, cover and let simmer on low for about 20 minutes.

Add your washed and drained spinach leaves and let cook for about five minutes more. Check seasoning, turn off heat and garnish with dhania leaves.

Serve hot with chapati or rice.

We had ours with coconut and pumpkin chapatis, whose recipe I will share soon.

Enjoy this meal as a quick weeknight curry that is great for the kids lunchboxes the next day too.

It is healthy, colourful, tasty and easy to make which as you already know, I love!

Try it and let me know what you think.

Love,

Wanjoro.