Chickpea Curry with Naan Breads Recipe

Directions

• Chickpea Curry
• Toast 1 tsp of cumin, fenugreek, and cinnamon in a dry pan
• Grind the toasted spices in a pestle and mortar and combine with the remaining spices
• Dice the onion and finely chop the garlic and ginger
• Cut the aubergine into cubes
• Into an oiled pan, add the onion and cook until translucent
• Add the spice mix, the garlic and the aubergine and stir
• Add passata, coconut milk and chickpeas (drained)
• Add 1 tbsp of tomato puree
• Simmer on medium heat for 10 minutes
• Rice
• Add washed Basmati rice to a pot and top with hot vegetable stock 2:1
• Bring to a high simmer for 5 minutes
• Naan Bread
• Create a dough using the naan ingredients
• Separate into small balls
• Using floured hands, shape the dough into flatbreads
• Add the naan bread to a dry pan on medium heat
• Cook until bubbles appear, flip and repeat