• 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.

     

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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