Aubergine, chickpea and coconut curry

Aubergine, 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.

Recipe and styling by Sarah Dall

Photograph by Christoph Heierli

Aubergine, chickpea and coconut curry

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 15ml (1 tbsp) olive or avocado oil
  • 2 small red onions, peeled and thinly sliced
  • 1 garlic clove, peeled and crushed
  • 15ml (1 tbsp) ground coriander
  • 15ml (1 tbsp) cumin
  • 5ml (1 tsp) medium curry powder
  • 8 baby aubergines
  • 15ml (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
  • 30ml (2 tbsp) fresh coriander, chopped, to serve
  • 50g desiccated coconut, to serve

Instructions

1

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.

2

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.

3

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.

4

Season with salt and pepper and serve with a sprinkling of fresh coriander and desiccated coconut.

 

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