Aubergine, chickpea and coconut curryAubergine, chickpea and coconut curry
A curry is the perfect winter comfort food. We love this vegetarian curry recipe – it’s quick, easy and the whole family will love it!
TOTAL TIME 50 minutes | SERVES 4
INGREDIENTS
- 1 tbsp olive or avocado oil
- 2 small red onions, peeled and thinly sliced
- 1 garlic clove, peeled and crushed
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tsp medium curry powder
- 8 baby aubergines
- 1 tbsp olive or avocado oil
- Maldon sea salt and freshly ground black pepper, to taste
- 1 large tomato, diced
- 1 x 400g tin chickpeas, drained
- 1 x 400ml tin coconut milk
- 2 tbsp fresh coriander, chopped, to serve
- 50g desiccated coconut, to serve
METHOD
HEAT the 1 tbsp oil in a medium-sized pot over medium heat and sauté the onions and garlic until soft and translucent. Add the spices and continue to fry, 2 – 3 minutes. Set aside.
PREHEAT the oven to 180°C. Slice the baby aubergines in half. Heat a griddle pan over high heat, drizzle over the 1 tbsp oil and grill the aubergines, 2 minutes on each side. Place the grilled aubergines on a roasting tray, season and put in the oven to roast, 20 minutes.
ADD the tomato, chickpeas and coconut milk to the onion, garlic and spice mixture and simmer over medium heat, 5 minutes. Add the aubergines and allow to simmer for a further 5 minutes.
SEASON with salt and pepper and serve with a sprinkling of fresh coriander and desiccated coconut.
Aubergine, chickpea and coocnut curry
Ingredients
- 1 tbsp olive or avocado oil
- 2 small red onions, peeled and thinly sliced
- 1 garlic clove, peeled and crushed
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tsp medium curry powder
- 8 baby aubergines
- 1 tbsp olive or avocado oil
- Maldon sea salt and freshly ground black pepper, to taste
- 1 large tomato, diced
- 1 x 400g tin chickpeas, drained
- 1 x 400ml tin coconut milk
- 2 tbsp fresh coriander, chopped, to serve
- 50g desiccated coconut, to serve
Instructions
Heat the 15ml (1 tbsp) oil in a medium-sized pot over medium heat and sauté the onions and garlic until soft and translucent. Add the spices and continue to fry, 2 – 3 minutes. Set aside.
Preheat the oven to 180°C. Slice the baby aubergines in half. Heat a griddle pan over high heat, drizzle over the 15ml (1 tbsp) oil and grill the aubergines, 2 minutes on each side. Place the grilled aubergines on a roasting tray, season and put in the oven to roast, 20 minutes.
Add the tomato, chickpeas and coconut milk to the onion, garlic and spice mixture and simmer over medium heat, 5 minutes. Add the aubergines and allow to simmer for a further 5 minutes.
Season with salt and pepper and serve with a sprinkling of fresh coriander and desiccated coconut.
Made this Aubergine, chickpea and coconut curry recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Roast beef sirloin with smoky tahini
