Aubergine Curry
A flavorful and hearty aubergine curry with chickpeas and coconut milk, perfect for a quick vegetarian meal.
Ingredients
Vegetables
- 1 piece aubergine (large, sliced into pieces)
- 2 tbsp curry powder (mild)
- 1 drizzle olive oil
- 1 white onion (finely diced)
- 3 garlic cloves garlic (crushed)
- ½ tsp turmeric
- 1 pinch chilli flakes
- 1 can chickpeas (400g drained)
- 1 can full fat coconut milk (400ml)
- 1 large handful spinach (optional)
- 1 lime lime juice
Instructions
- Slice aubergine, coat with oil and curry powder, then bake at 200°C for 20 minutes.
- Dice onion and crush garlic, then soften in a pan with oil for 3 minutes.
- Add curry powder, turmeric, and chilli flakes; cook for 1 minute.
- Stir in chickpeas, coconut milk, salt, and pepper; simmer for 8 minutes until thickened.
- Add spinach and lime juice; stir until spinach wilts, then combine with baked aubergine.
Notes
Serve with rice or naan for a complete meal.