Vegan Roasted Aubergine & Chickpea Curry

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

2 aubergines (about 500g)

1 inch ginger

2 red onions

4 garlic cloves

1 tsp cumin seeds

3 dried curry leaves

1 red chilli, deseeded

½ tsp ground cumin

1 tbsp garam masala

1 tbsp medium curry powder

1 tsp turmeric

1 tbsp brown sugar

1 tin chopped tomatoes (400g)

1 tin chickpeas (400g)

Handful of fresh coriander

Drizzle of vegan cream

Directions at cupfulofkale.com

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