Aubergine & chickpea curry

• Aubergine2
• Chickpeas1 × 400g tin
• Brown onions150g
• Garlic3 cloves
• Medium curry powderstore cupboard2 tbsp (30g)
• Chopped tomatoes1 × 400g tin
• Coconut milk1 × 400ml tin
• Basmati rice300g

Plus salt and pepper. About £4.02 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.