Create a chickpea, aubergine & sweet potato curry

Create a chickpea, aubergine & sweet potato curry

Strange that my first two recipes on this website happen to be vegan. I tend to have beef or chicken included in my meals on a daily basis. But sometimes one just has to use what’s in the cupboard or fridge and some delicious results happen unintentionally.

Although my preference is to use fresh produce, certain foods frozen (especially peas) and tinned (especially chickpeas) make a lot of sense. This curry makes use of both.

I am a big fan of one-pot meals. These form by far the biggest percentage of my cooking. Less washing up, less power, quicker. No disadvantages really. Except maybe the appearance – colours, forms and textures can look a bit muddled and messy on the plate when it’s ready to serve. Always influenced by the way something looks, I like to add more garnish than usual to plate these meals. They always smell good, but good presentation makes them a lot more appealing before the taste buds get to approve.

This recipe contains coconut milk. I always make sure I buy the one with the highest percentage of actual coconut.

Although I like rice I tend to avoid it for weight reasons, so when I make a curry I make enough for each portion not to need rice. I find this recipe perfect for two people, but you could extend it to four if you serve rice.

Chickpea, Aubergine and Sweet Potato Curry

A quick and easy vegan curry with rich Indian flavours.
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: aubergine, chickpeas, coconut milk, curry, gluten-free, sweet potato, vegan
Servings: 2

Ingredients

  • 15 g ghee for frying (1 tbsp)
  • 400 g chickpeas (1 tin, in brine) (1 1/2 cups)
  • 1 aubergine (large)
  • 1 sweet potato (large)
  • 1 onion (large)
  • 160 g peas (frozen) (2/3 cup)
  • 200 ml coconut milk (3/4 cup)
  • 2 finely chopped cloves fresh garlic
  • 15 g finely chopped fresh ginger (1 tbsp)
  • 5 g finely chopped fresh chilli (1 tsp)
  • 5 g mustard seeds (1 tsp)
  • 5 g turmeric powder (1 tsp)
  • 5 g cardamom powder (1 tsp)
  • 5 g garam masala (1 tsp)
  • 5 g coriander powder (1 tsp)
  • 125 g fresh coriander (1/2 cup)

Instructions

  • Slice the onion and fry in the ghee until it starts to brown
  • Add the garlic, ginger, chilli, mustard seeds, finely sliced aubergine and sweet potato
  • Cook until the onions have browned
  • Add the rest of the ingredients except for the fresh coriander
  • Add brine from the tin of chickpeas to get the consistency of the sauce to your taste
  • Lower the heat slightly and cook until the vegetables are tender
  • Before serving add the fresh coriander - stir it in and add as garnish

Notes

Nutritional Summary:
 
698 kcal per serving
 
45% carbohydrate . 42% fat . 13% protein


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