I have always loved cooking, to me it is the perfect creative platform because not only do you have almost unlimited options of what you can make, you can eat what you create! For me, a love of all things chocolate is a given and after a recent trip to India, my curry obsession began. The idea of bringing curry and chocolate together hadn’t occured to me until I found out that national chocolate week and national curry week overlap, a match made it heaven? That’s for you to decide…
This recipe is quick and easy as well as delicious, what’s not to love! The richness of the chocolate is balanced by the spicey chilli and the zingy lime brings out the freshness of the coriander to lift this dish from being too heavy. It uses household ingredients and keeps well. Like many curry’s, the spices and flavours develop over a few days so go ahead and double up for some truelly delicious leftovers!
Chocolate and aubergine Chana Masala
1 red onion
1 clove of garlic, minced
1 large aubergine
1 400g can of chickpeas
1 400g can of chopped tomatoes
2 tbsp tomato puree
2 tbsp olive oil
2 tsp garam masala
1 tsp ground coriander
3 good pinches of salt
1 good pinch of freshly ground black pepper
6-8 square’s of Rowdy and Fancy’s Lime Chilli chocolate
1. Gently heat the oil in a heavy bottomed saucepan. Finely chop the onion and add to the pan with the minced garlic, ground coriander and garam masala.
2. Once the onions are softened, dice the aubergine and mix into the onions with the tomato puree. Add the chopped tomatoes and simmer on a low heat for 20 mins. (you may need to add some water if its gets too dry)
3. Drain and rinse the chickpeas before adding them to the pan and simmer for another 5 mins. Add salt and pepper to taste. Now it’s time for the chocolate! I used 8 squares in the end but I would start with 4 and keep mixing and tasting til it’s right for you.
I found that the mild heat of the chocolate was enough spice for me but you could always add some fresh chilli in with the onions to give it that extra kick.
This is very rich, so serve with rice, chapatti or as a side dish.