Aubergine, Potato and Chickpea Balti

Ingredients

For the vegetables:

• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 1 onion, finely sliced
• 1 aubergine, cut into 1 cm cubes
• 1 potato, cut into 1 cm cubes
• 1 x 400g can chickpeas, drained and rinsed
• 1 tsp ground coriander
• ½ tsp cumin
• ¼ tsp turmeric

For the sauce:

• 2 tbsp vegetable oil
• 4cm piece cassia bark
• 6 whole cloves
• 1 onion, peeled and finely sliced
• 2 cloves garlic, crushed
• 2 tsp ginger, peeled and grated
• ¼ tsp turmeric
• ½ tsp coriander
• ½ tsp cumin
• 1 tsp chilli powder
• 450g canned chopped tomatoes
• 1 tsp sugar
• 1½ tsp salt

To finish:

• 4 tbsp finely chopped fresh coriander
• 200ml water
• ½ tsp garam masala

Method

1. For the vegetables: Heat in a large saucepan on a medium heat. Add the oil and heat for 30 seconds. Add the cumin seeds and toast in the oil for 30 seconds, being careful to not let them burn. Add the sliced onions and cook for 3 minutes until starting to soften.
2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir well to coat vegetables evenly and then cook over a medium-high heat for 5-7 minutes stirring occasionally until the vegetables start to colour. Remove from pan and set aside.
3. To make the sauce: Wipe out the saucepan. Heat the pan on a medium heat. Add the remaining oil and heat for 30 seconds. Add the cassia bark and whole cloves. Toast for 20-30 seconds to release aromas. Add the onion and cook for 2-3 minutes until starting to soften. Add the garlic and ginger and cook for 1 minute.
4. Add the ground turmeric, coriander, cumin and chilli. Cook for 30 seconds, stirring constantly.
5. Add chopped tomatoes, salt, and sugar. Cook on a medium heat for 10 minutes stirring occasionally.
6. Remove from the heat and take out the cassia bark. Blend the sauce with a hand blender until it forms a rough sauce.
7. Add the vegetables and chickpeas to the sauce with the water and the garam masala. Cook over a low heat for 20 minutes, stirring occasionally.
8. Stir through most of the fresh coriander just before serving.
9. Garnish with remaining chopped coriander and serve with Basmati rice or naan bread.