Our neighbours, and friends, have a rather large collection of animals so when they wanted to take a few days away we offered to look after the menagerie for them. Once they were certain we were serious and had fully briefed us on what to do when with the dogs, cats, rabbits, macaws, parrots, goats, chickens, tortoises and various assorted other birds, off they went with the instructions that any eggs, fruit and veg we wanted we could have rather than leave them to waste. And so we very quickly amassed a huge supply of the best tasting tomatoes we’ve had for a long time.
tomato pasta sauce ✔️
grilled tomato ✔️
I then thought of making a curry and wanted a vegetarian recipe. Poring over recipes on my ipad I saw a couple that looked interesting so decided to use parts of both and combine to make my version, a tomato, aubergine and chickpea curry.
As with all recipe experiments the proof really was in the tasting. And it was a huge hit with both of us so here’s what I did:
2 large tomatoes (and I mean large these were each the size of small plate) chopped into bite sized pieces.
1 small aubergine chopped into bite sized pieces
2 onions chopped
4 garlic cloves chopped
2 tablespoons sunflower oil
1 teaspoon sea salt
1 can coconut milk
1 jar of chickpeas
1 teaspoon curry powder
1 teaspoon mild chilli powder
1 teaspoon mustard powder
2 teaspoons turmeric
Heat oil in saucepan and sweat onions on low heat for 5 minutes, add chopped garlic, tomatoes and aubergine. Stir to amalgamate. Add all spices, stir and cook on low heat for 20 minutes. Add coconut milk, bring to boil, reduce heat add chickpeas and continue cooking for another 10-15 minutes until sauce is rich and thickened. Serve with basmati rice.