Chick-pea and aubergine curry

Ingredients:
3 tbsp sunflower oil
1 tsp black mustard seeds
12 fresh curry leaves
2 white onions, finely chopped
2 tsp curry powder
1 tsp turmeric
400 ml can reduced fat coconut milk
6 tomatoes quartered
400 mg can chick-peas rinsed and drained

Cut aubergines into halves and then into long wedges. Heat a non stick pan and add 2 tbsp oil. Once the oil is hot, add the aubergine pieces. Cook the aubergine pieces until they are brown on both sides. They take them out and pour the remaining oil in the pan. Add the mustard seeds and the curry leaves. After the mustard seeds pop, add the onions. Add the curry powder and stir for about 30 seconds. Then add the coconut milk. Then add about 3/4th cup of water. Simmer for 10-15 minutes. Then add the aubergines and chick peas. Cook until the aubergine is tender.

Serve with warm basmati rice or naan.