Serves 4:
1 medium onion
2 green chili peppers (with seeds for extra heat if wanted)
400g of tomato pulp
500g of cooked chickpeas
1 small eggplant
Fresh ginger to taste
2 tbsp oil (olive oil is a "don't do")
1 tbsp madras curry
1tsp garam masala
Spicy paprika powder to taste
Black pepper to taste
Sea salt to taste
150ml of coconut milk
2 tbsp of dried shredded coconut
Juice of 1/2 a lemon or 1 lime
Fresh coriander leaves to taste
1 handful of peeled almonds
Start by stir frying the finely chopped onion & the chili peppers in the oil.
then add the spices: curry powder, garam masala, paprika powder, black pepper & the fresh ginger peeled and cut into very thin slices. Mix well for 1 minute.
Then add the tomato and cook for 5 min.
Add the chickpeas and cook for another 5 min.
Add salt to taste.
Add coconut milk and cook for 10 min.
In the meanwhile we have peeled the eggplant and sprinkled it with thin sea salt.
Grill the eggplant with no grease until tender.
Roast the almonds in a non stick pan.
Then roast the shredded coconut also in a non stick pan.
when curry is almost cooked add roasted shredded coconut.
Switch off stove and only then will you add the eggplant cut into small pieces, the lemon/lime juice and the fresh chopped coriander leaves to taste.
Serve with basmati rice and roasted almonds on top.
