Chickpea Curry With Aubergine Recipe

Name: Chickpea Curry With Aubergine
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: European
Ingredients: 1tbsp sunflower oil; 2 onions, sliced; 3 garlic cloves, crushed; 1 green chilli, chopped; 3tbsp curry powder; 2 x 400g cans coconut milk; 350g baby aubergines, cut into chunks; 600g cooked chickpeas; 200g baby spinach; Fresh curry leaves (if curry leaves are not available, use 4tbsp chopped fresh coriander instead)

written by woman&home Staff August 13, 2018

This vegetarian and vegan chickpea curry with aubergines would make even the most devout meat eaters think twice.

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Chickpea Curry With Aubergine

Serves: 6 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1tbsp sunflower oil
2 onions, sliced
3 garlic cloves, crushed
1 green chilli, chopped
3tbsp curry powder
2 x 400g cans coconut milk
350g baby aubergines, cut into chunks
600g cooked chickpeas
200g baby spinach
Fresh curry leaves (if curry leaves are not available, use 4tbsp chopped fresh coriander instead)

Instructions

Heat the oil in a large saucepan. Cook the onions, garlic and chilli over a low heat until softened and the onions are translucent. Now add the curry powder, stir well and cook for a few minutes to infuse the onions and garlic with the flavours of the curry powder. Add the coconut milk into the pan, stir well and bring to a gentle simmer. Add the chopped aubergines and simmer for about 20 minutes until tender.
Add the chickpeas, spinach and curry leaves. Leave to bubble for 5 minutes or until heated through. Scatter the chopped coriander over the top, if using, to serve. Season well with salt and pepper.
Serve with rice and a cucumber sambol: deseed and finely slice a cucumber. Sprinkle over 1tsp sea salt and leave for 20 mins to macerate. Drizzle over some thick coconut milk and finely chopped chillies.

Notes

This curry needs to be served immediately but you can prepare the base with the coconut milk in advance to make week-night cooking even easier.

chickpea curry vegan vegetarian

woman&home Staff

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