Julie Goodwin’s Eggplant, Zucchini & Chickpea Curry

Method

1. Put the rice with 3 cups of water in the rice container and put the lid on. Microwave on High for 18 minutes.
2. Place the chef pan over medium heat with the oil in it. Peel the garlic and peel and quarter the onion.  Place in the mini food processor and blitz until finely chopped. Place the onion and garlic mixture in the pan and allow to cook gently for 1-2 minutes. Stir occasionally. Add the curry paste and continue to cook for a minute.
3. Peel the eggplant and slice 2cm thick. Cut the slices into cubes and add to the pan.  Cut the zucchini in quarters lengthways and then into 2cm pieces. Add to the pan and mix everything together.
4. Add the tomatoes and coconut cream to the pan.  Stir and bring to the boil.  Strain the chickpeas in the colander and rinse under the tap.  Add to the pan and bring back to the boil.  Simmer rapidly until the eggplant has cooked through – about 6 minutes.  Remove from the heat and add the brown sugar and fish sauce. (Taste to see if it needs more of wither of those things.) Scatter with the leaves from the coriander.  Remove the rice from the microwave and fluff with a fork. Serve to the table with the curry.