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Chickpea, Aubergine & Coconut Curry
One of our favourite curries, this rich and creamy vegetable curry is packed with aromatic flavour. Chunks of aubergine fried until golden are simmered in a spiced coconut sauce with nutty chickpeas and tender baby leaf spinach. Enriched with a spoonful of peanut butter, it’s delicious by itself. Or serve with rice, naan or roti to make an extra satisfying meal.
Ingredients
- 2 aubergines
- 2 onions
- 3 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tbsp curry powder
- 400g tin of plum tomatoes
- 400ml tin of coconut milk
- 40g peanut butter
- 400g tin of chickpeas
- 100g baby leaf spinach
- A handful of coriander
Prep: 15 mins | Cook: 30 mins
Method
1. Trim the aubergines, then chop the aubergines into 1-2cm-thick cubes. Place a deep frying pan or wok on a medium-high heat and pour in 2 tbsp oil. Add half the aubergines with a pinch of salt and fry, stirring often, for 5-6 mins till they’re golden and soft. Scoop the aubergine onto a plate. Add 2 tbsp more oil, then repeat with the remaining aubergine cubes.
2. While the aubergines fry, trim, peel and finely slice the onions. Peel and grate the garlic cloves. Grate the ginger – no need to peel, unless you prefer to. Halve the chilli and scrape out the seeds and white pith. Finely chop the chilli.
3. Once the aubergine is cooked and removed from the pan, pour in 1 tbsp oil followed by the onions. Fry for 5-6 mins, stirring often, till softened. Add the chilli, garlic and ginger. Fry for 1 min till fragrant. Dust in the turmeric, ground coriander and curry powder. Fry for 2 mins till aromatic.
4. Tip in the plum tomatoes and coconut milk. Stir through the peanut butter and simmer gently till the peanut butter dissolves. Drain and rinse the chickpeas. Tumble the chickpeas into the pan. Return the aubergine to the pan. Gently simmer the mixture for 15 mins till the sauce has slightly thickened.
5. Meanwhile, finely chop the coriander stalks. Roughly chop the coriander leaves. Keep separate.
6. Stir the baby leaf spinach and coriander stalks into the curry. Taste and add a pinch of salt and pepper, if you think it needs it.
7. Divide the curry between warm bowls. Scatter over the coriander leaves and serve.
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