Aubergine Curry

Aubergine, Chickpea & Potato Curry

This nutritious and very tasty dish has recently become a favourite of mine, with its warming herbs and spices as well as being versatile enough to add pretty much any vegetables you like (or have left over in the fridge) and any bean you prefer (I love chickpeas, butterbeans, kidney beans and they all work well in this dish.  I hate wasting food so whatever vegetables you have left in the fridge, use them instead of throwing them away.

Serves 4

Ingredients

2 large aubergines, washed and cut into bite-size cubes
2 large potatoes or 4 medium, washed, skin removed & cubed
1 large sweet potato or 2 medium, washed, skin removed & cubed
1 onion finely sliced OR 1/2 cup white cabbage finely sliced
2 garlic cloves finely sliced (optional)
1 can chickpeas, drained
1 can red kidney beans, drained
1 can chopped tomatoes
1/2 can coconut milk
2 tbsp of fresh parsley, chopped
2 tbsp of fresh coriander, chopped
1 tsp curry powder (mild, medium or hot – whichever you like)
1 tsp garam masala
1/2 tsp smoked paprika
1/4 tsp cumin powder
1/4 tsp coriander powder
Sea salt to taste
1/2 tsp coconut oil (for curry)
1 tbsp sunflower oil (for potato coating)

Method

  1. Pre-heat oven to 190C
  2. In a bowl, add the potatoes and mix with sunflower oil and smoked paprika then lay out on a flat baking tray and bake for 30 minutes.  This will keep the shape of the potatoes without them going mushy and give a nice consistency to your curry
  3. In a large sauce-pan, add the coconut oil & onion (cabbage) and gently sauté for a few minutes
  4. Add the aubergine and the spices, sauté for about 5 minutes (add garlic at this stage if using)
  5. Add the chopped tomato and mix
  6. Turn the heat down and gently simmer for 20 minutes
  7. Once the potatoes are ready, add to the curry
  8. Add the beans, herbs and salt and mix
  9. Add coconut milk and fresh herbs
  10. Serve with white rice, brown rice or quinoa (for extra protein)

Enjoy!

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