Aubergine And Chickpea Curry
This aubergine and chickpea curry is loaded with lush flavors. Packed with protein and fiber, and super simple to make, this vegan curry is the answer to your next midweek vegan dinner.
Ingredients
- 2 aubergines/eggplants sliced into 3 cm half moon shapes
- 2 tablespoons vegetable oil
- 1 onion finely diced
- 4 cloves of garlic minced
- 1 2 inch piece ginger grated
- 1 chili pepper deseeded and minced - omit for a non-spicy curry
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 can chickpeas
- 1 14 ounce can chopped tomatoes
- 1 14 ounce can coconut milk *see note 2
- 1 tablespoon tamarind paste
- 2½ teaspoons maple syrup
Instructions
- Slice the aubergines into 3 cm inch pieces. Cut each piece in half and transfer them to a large bowl. Add the vegetable oil and toss the aubergine until it's evenly coated in oil. Season with salt and pepper
- Heat a large saute pan over medium heat. Cook the aubergine in two batches until they are soft and browned, approximately 3-5 per side. Add more vegetable oil if needed. Remove from the pan and transfer to a paper towel lined plate.
- Saute the onion for 3-4 minutes. Add the garlic, ginger, chili peppers (optional) and saute for one minute. Add the turmeric and curry powder and saute for 30 seconds. *see note 1.
- Add the chickpeas to the pan, and toss to coat in the spices.
- Pour in the coconut milk and chopped tomatoes. Stir in the tamarind paste and maple syrup.
- Add the aubergine to the pan and and simmer over low heat for 20 minutes.
Notes
- Omit or reduce the amount of chili pepper if you don't like a spicy curry. One whole, deseeded chili pepper will make a fairly spicy curry.
- Reduce the fat content of this curry by using a low fat coconut milk.
Nutrition
Calories: 571kcalCarbohydrates: 61gProtein: 15gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 173mgPotassium: 1409mgFiber: 19gSugar: 25gVitamin A: 312IUVitamin C: 38mgCalcium: 141mgIron: 7mg
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