Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream

This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  large aubergine (eggplant, about 1 1/2lb)
• 2  zucchini (total weight 1 1/2 lb)
• 4  tablespoons ghee (or vegetable oil)
• 1  large onion, peeled, quartered and sliced
• 2  garlic cloves, crushed
• 1 -2  fresh green chile, finely chopped (remove seeds for less heat)
• 2  teaspoons ground coriander
• 2  teaspoons cumin seeds
• 1  teaspoon ground turmeric
• 1  teaspoon garam masala (or goda masala, posted separately)
• 1 (14 ounce) can chopped tomatoes
• 1⁄2-1  cup  vegetable stock
•  salt and pepper, to taste
• 1 (14 ounce) can chickpeas, drained and rinsed
• 2  tablespoons  chopped of fresh mint
• 2⁄3 cup heavy cream
• 2  tablespoons  vegetable oil, extra
• 1  teaspoon mustard seeds
• 1  teaspoon Urad Dal (optional)
• 10 -12  fresh curry leaves

Directions

1. Cut the unpeeled eggplant into 3/4"-1" cubes.
2. Trim the ends off the unpeeled zucchini and slice.
3. Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
4. Stir in the spices and cook for 30 seconds.
5. Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
6. Add the chickpeas to the pan and cook a further 5 minutes.
7. Stir in the mint and cream and gently reheat.
8. Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
9. Serve with plain or pilau rice, or parathas if preferred.