Aubergine and Chickpea Curry
Aubergine and chickpea curry is perfect for a mid-week dinner as it takes just 30 minutes to prepare. Served over white rice and garnished with chopped fresh parsley leaves.
Ingredients
Roasted Aubergines:
- 1 large aubergine (eggplant) cubed
- 1 tablespoon olive oil not extra virgin
- 1 teaspoon salt and pepper
Curry:
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced or crushed
- 1 green chili deseeded and diced
- 3 cm ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 can (400g) chopped/diced tomatoes
- 1 can (240g) chickpeas cooked and drained
- 1 can (400ml) coconut milk
- 1 teaspoon salt
- 1 tablespoon parsley or coriander chopped
Instructions
- Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven at 200°C (390°F) for about 20 minutes or until golden, flipping every a few minutes while they're being roasted.
- Heat olive oil in a large pot or pan, and saute the onion until it becomes golden and translucent. Add garlic, ginger, and green chili and cook for a couple of minutes. Then add the spices and cook for 30 more seconds.
- Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes.
- Stir in the aubergine cubes, remove from heat and serve over white basmati rice.
Video
Nutrition
Calories: 318kcal | Carbohydrates: 18g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Sodium: 1365mg | Potassium: 706mg | Fiber: 6g | Sugar: 8g | Vitamin A: 227IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/aubergine-and-chickpea-curry/