Aubergine and chickpea masala
Ingredients
- 1 1/2 tbsp. oil
- 1 large onion, finely sliced
- 1 aubergine, cut into 2cm chunks
- 4 medium potatoes, cut into 2cm chunks
- 3 tbsp. mild curry paste
- 1 tsp. black mustard seeds
- 350 mL vegetable stock
- 250 g basmati rice, washed
- 400 g tin chickpeas, drained and rinsed
- 3 tbsp. mango chutney
- large handful fresh coriander, roughly chopped, plsu extra to garnish
- natural yoghurt, to serve
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