This delicious aubergine curry is made with pan-roasted eggplant, warm spices, and creamy chickpeas. It’s a flavor-packed, one-pot meal in a tomato-based curry sauce. Vegan & gluten free!
Add the ground cumin, ginger, coriander, turmeric, and cayenne pepper. Sauté for a few more minutes. If you don’t like spicy flavors, leave out the cayenne.