This comforting vegan curry is packed with gently spiced soft aubergine and protein rich chickpeas. It's perfect for an easy midweek dinner when you are craving a nourishing yet satisfying meal.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
aubergine 2 (sliced)
mild curry powder 3 tbsp
olive oil splash
onion 1 (diced)
garlic cloves 3 (crushed)
ground turmeric ½ tsp
chilli flakes pinch
chickpeas 400 g (drained)
coconut milk 1
spinach 1 handful
lime 1 (juice)
basmati rice 240 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Firstly, slice the aubergine into large pieces. Add the aubergine to a baking tray and drizzle over a splash olive oil, half the curry powder, and a pinch of salt and pepper and shake until well coated. Then bake in the oven for 20 minutes.
Meanwhile, finely dice the onion and crush the garlic adding both to a pan with a dash of oil. Cook on a medium heat for 2 - 3 minutes, until starting to soften. Stir in the rest of the curry powder, turmeric and chilli flakes and fry together for a minute.
Now add in the drained chickpeas and coconut milk along with a pinch of salt and pepper and simmer for 7-8 minutes until it thickens.
Meanwhile, cook the rice according to the packet instructions.
After the sauce has thickened, stir in the spinach and lime juice and cook for a minute until the spinach wilts and then stir in the baked aubergine. Check the seasoning and adjust to taste.
