Roasted Aubergine, Tomato and Chickpea curry
Recipe by Lucy Jessop for TiffinWalli
Serves 4
Total time 45 minutes
2 aubergines
1 1⁄2 tbsp rapeseed oil
1 1⁄2 tsp cumin seeds
1 1⁄2 tsp coriander seeds
1⁄4 tsp turmeric
1 onion, finely chopped
Thumb sized piece of root ginger, grated/ finely chopped
4 cloves of garlic, grated/ finely chopped
1 red chilli finely sliced (or use chilli powder- 1⁄2 tsp)
400g tinned chopped tomatoes
1⁄2 x vegetable stock cube
1⁄2 tsp jaggery or honey or sugar (optional)
1⁄2 tsp salt
1 x 400g tin chickpeas, drained
4 pieces of frozen spinach, defrosted OR 100g fresh spinach, washed
A squeeze of lemon
To serve
Brown rice
Fresh coriander
Method:
Preheat the oven to 200°C (fan 180°C), gas 6. Cut the aubergine into 3-4cm chunks. Add to a large roasting tin (make sure they have space, you might need 2 roasting tins).
Drizzle with 1 tbsp rapeseed oil. Toss to coat.
Roast in the oven for 30 minutes, or until soft.
Meanwhile, heat a large non-stick casserole, add the cumin and coriander seeds, shaking the pan until you can smell the aroma. Transfer to a pestle and mortar and grind to a powder.
Return the pan to the heat, add the remaining 1⁄2 tbsp oil. Add the onion, cover with a lid and cook over a low heat for 5 minutes or until soft. Stir in the ginger, garlic and chilli. Cook for 2 minutes.
Stir in the spices and cook for a minute, then add the tomatoes, vegetable stock, jaggery (if using) and salt. Fill the empty tin with water and add to the pan.
Season with black pepper. Bring to the boil, then reduce the heat and simmer for 20-30minutes until thickened.
When the aubergine are cooked, add them to the sauce with the chickpeas. Allow to heat through.
Taste to check the seasoning, add a squeeze of lemon.
Scatter with chopped coriander. Serve with brown rice (flavoured as you like with toasted sesame, cumin or nigella seeds, and a drizzle of extra virgin olive oil).
About this recipe
vegetables such as onion, tomatoes and aubergine – provide important fibre and vitamins.
Chickpeas are a healthy source of plant-based protein. They also contain fibre and count as 1 of your five a day.
using less oil makes it much better for your overall health – makes this recipe lower in fat and calories.
using unsaturated oil – such as rapeseed is better for your heart health than ghee, butter or coconut oil. Using this type of fat reduces your risk of developing high cholesterol.
serving this curry with brown rice makes it very balanced and nutritious dish.
Brown rice provides fibre and energy.
Eating more vegetable and fish based curries instead of red meat, helps reduce your saturated fat intake.
In this video, we're bringing you a delicious and easy-to-follow recipe for Aubergine and Chickpea Curry - a delightful vegan dish that will satisfy your taste buds and nourish your body. Follow along as we guide you through the step-by-step process of creating this flavourful curry, infused with aromatic spices and wholesome ingredients. Whether you're a seasoned chef or a cooking enthusiast, this recipe is perfect for everyone
