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Aubergine & chickpea curry
- 2 aubergines
- 2 tbsp sunflower oil , plus extra to serve, if you like
- 1 tbsp brown or black mustard seeds
- 10-12 curry leaves , plus extra to serve, if you like
- 2 onions , finely chopped
- 2 dried chillies , chopped
- 4 tsp garam masala
- 2 tsp ground coriander
- 2 tsp turmeric
- 400ml can coconut milk
- 6 tomatoes , quartered
- 400g can chickpeas , rinsed and drained
Directions:View on BBC Good Food
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