Updated: Feb 14
This simple yet super tasty Aubergine and Chickpea curry is a weekly staple in our house. It's healthy, quick to make and packed full of flavour which only gets better the next day. Perfect for dinner and lunch the next day!
Serving: Feeds 2
Prep to table time: 25 mins
1 Aubergine, diced
1 tin of Chickpeas
1 tsp Coconut oil
1 White Onion, chopped
5 Garlic cloves, crushed
1 tsp Fresh ginger, minced or grated
1 Cinnamon stick
1/2 tsp Cumin seeds
1/2 tsp Black mustard seeds
1/4 tsp Black onion / Nigella seeds
8 Curry leaves
1/2 tsp Tumeric powder
1 tsp Cayenne pepper
1 Tbsp Ground Coriander
1/4 tsp ground black pepper
1/4 tsp salt
1/2 Tin chopped tomatoes
1/2 cup Water
4 Tbps Shredded / Desiccated coconut
Two large handfuls of fresh spinach
Few sprigs of fresh coriander to garnish
In a frying pan, add the coconut oil and toast the cumin, black mustard and black onion seeds for 30-60 secs until they start to pop and release their aromas. Then stir in the curry leaves, onion, garlic and ginger until the onion turns translucent. Add the remaining spices, salt and pepper and give everything a good stir. Stirring, cook off the spices for approx 30 secs so they are not bitter.
Dice the aubergine and tip into the pan and coat in the spice and onion mixture. Tip in the tomatoes, drained chickpeas, water and shredded coconut and stir to combine. Add the cinnamon stick and simmer for 15-20 mins until the aubergine is cooked and the chickpeas are soft.
Before serving, add the fresh spinach and stir through the curry until wilted. Serve with rice and a fresh sprinkling of chopped, fresh coriander.
I hope you enjoyed this recipe, please let me know if you made this or any of my other recipes by tagging me on Instagram @hannahsbitchinkitchen or Facebook @HBKonline!
Looking for something similar? Try my Rendang curry here.