A creamy curry for using up veg you have in the fridge!
Heat coconut oil in large pot on medium heat. Add onion and garlic and stir until soft and golden.
Add aubergine and stir for 5 mins.
Add dry ingredients and stir for 2 mins.
Add the rest of the veggies and stir frequently for 10 mins.
Add can of tomatoes followed by coconut milk and then add the chickpeas plus salt and pepper to taste. After 5 mins bring to a simmer until curry is at preferred thickness.
Serve on a bed of boiled rice.
I bought all my ingredients at Small Changes. Recipe serves 4, or two people over 2 days. For bulk cooking just double the recipe and freeze batches.