Simple Chickpea & Aubergine Curry
This simple chickpea & aubergine curry is packed with flavour & texture, but super easy to make. Serve it over your favourite rice and you have a delicious, balanced meal. Hope you enjoy it as much as I do!
Ingredients
Spices:
1 tablespoon Curry Powder
1/2 teaspoon Turmeric Powder
1/2 tablespoon Paprika
Chilli powder (optional)
Salt & Pepper
250g dry rice (1 1/4 cups)
2 tablespoons Olive Oil
2 aubergines (3 aubergines if small)
4 garlic cloves
1 red onion
1 can of Coconut Milk
1 can of chickpeas (400g or 1 1/2 cups)
1 teaspoon soy sauce
1 tablespoon peanut butter
Instructions
1. Cook the rice according to the package instructions
2. Chop the aubergines into chunks, dice the onion and finely chop the garlic cloves.
3. Heat olive oil in a large pot or pan and add the onions, garlic and aubergine. Fry until golden (approx. 5-10 minutes).
4. Add the spices - curry, turmeric, paprika & chilli - and cook for 30 more seconds.
5. Add the coconut milk, peanut butter & soy sauce. Stir well and let simmer for around 5 minutes.
6. Add the chickpeas, mix and let simmer for another 5 minutes.
7. Take the pot/pan off the heat and assemble the bowls with the curry and rice.
Enjoy!
