chickpea, aubergine & courgette easy curry
This is NOT just another vegetarian curry option. It is one of those really satisfyingly easy dish to pull together for a mid week meal or a Friday night with friends. Packed full of flavours, purple and green vegetables, good amounts of protein and fibre. What’s not to like? I have previously served it as a main or side dish, with brown rice or quinoa or simply flatbreads. Chicken or lamb are the perfect meat to accompany.
1 aubergine, cut into small cubes
4 small courgettes, sliced and quartered
1 large red onion, sliced
2 cloves of garlic, chopped
400g can of chickpeas, drained and rinsed
400ml can coconut milk
Large handful fresh spinach (frozen spinach works too)
2 tablespoon medium curry powder
1 tablespoon turmeric powder
4 tablespoons tomato puree
2 tablespoons tamari sauce
3 tablespoons extra virgin olive oil
5 tablespoons water
In a large casserole dish or saucepan, add the olive oil and sauté the onions and garlic for about 5-10 minutes until lightly browned.
Add the chopped aubergine and tamari sauce and cook for about 5 minutes, stirring regularly.
Add the water and cook for a further 5 minutes or until the aubergine is soft.
Add the courgettes, stir and cook for 5 minutes.
Add the curry powder, turmeric, tomato paste and coconut milk and simmer for 5 minutes, stirring occasionally.
Add the chickpeas and simmer a further 5 minutes.
Just before serving, add the spinach and stir until wilted.
Divide and serve with flaked almonds and chilli flakes if you want a bit more heat.
The Health Boost Tip
This simple veggie curry is packed full of fibre and offers nutritional balance as a main dish on its own.
Aubergine is often thought as a bit bitter, but that’s where adding the tamari sauce makes all the difference!
Aubergine, also known as eggplant in the US, belongs to the nightshade family. It is a very good source of dietary fibre, vitamin B1 and copper. It is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K.