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Homestyle Eggplant & Chickpea Curry
Ingredients
  • 4 medium-sized eggplants, cut into 2.5 centimeter chunks
  • 6 tablespoons olive oil
  • 2 teaspoons whole yellow mustard seeds
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons whole nigella seeds
  • 1 dried red chilli
  • 2 cloves garlic, sliced
  • 2 x 400g tins diced tomatoes
  • 1 x 400g tin chickpeas
  • ½ teaspoon caster sugar
  • subheading: To serve:
  • Small bunch of fresh coriander, to garnish
  • 1 lime, to serve
  • Rice or quinoa, to serve (optional)
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