Pippa's Cookarama: Aubergine and Chickpea Curry

Saturday, 22 June 2013

Aubergine and Chickpea Curry

I absolutely love Aubergine, and also Chickpeas- so for me this is a fabulous recipe! I was wondering what to do with the aubergine I had sitting in my fridge, so I searched Aubergine curry recipes online and came across one on BBC food: http://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020.

I decided to roughly copy the recipe but with some changes to adapt to what I had lurking in the cupboard.

It was really quick and easy, and great served with lentils, rice, naan bread or popadoms- and of course the essential mango chutney!

Recipe: (serves 3 generously)

- 1 large Aubergine

- 1 Red onion (white would also be fine!)

- 400g tin of Chickpeas, drained

- 400g tin of chopped Tomatoes

- Bunch of fresh Coriander (stalks included)

- 1 garlic clove

- 1 tsp Coconut oil

- 1 tsp curry paste (any type you like)

- 1 tsp black mustard seeds

- 1 vegetable stock cube + 50ml boiling water

- Seasoning

- Rice/ Lentils/ Naan bread/ Popadoms to serve

To make:

- Finely chop your onion and garlic. Then chop up your aubergine in to reasonably large chunks (as they shrink when cooked).

- Heat the coconut oil in a large pan and then add the onion when melted. Once the onion has started to soften, add the garlic and black mustard seeds. Then add the curry paste and cook for a minute or so.

- Add the chunks of aubergine and stir to coat in the curry mixture. Add the chopped tomatoes, chickpeas and the small amount of vegetable stock (just for extra liquid). Also add the stalks of the fresh coriander (these have just as much flavour as the leaves and perfume it nicely!). Bring it up to the boil and simmer for about 15-20 mins until it has thickened and the aubergine is cooked.

- Sprinkle with the remaining coriander leaves and serve with your choice of rice, lentils, naan bread or popadoms and enjoy!

Photo how to: