Aubergine and chickpea curry
I don’t know about you, but I love a Friday night in. Slippers on, feet up and a bowl of homemade curry in hand.
The problem, however, with curry Fridays is that they often involve one of the following:
- A jar of curry sauce
- A microwave ready meal
- Or a full blown takeaway with aluminium tubs and salad in a little plastic bag
While all of those options are DELICIOUS on a once-in-a-while basis (especially the greasy ones from your local Indian takeaway) they’re not exactly a nutrition power-house of a meal.
Much to my dismay, the majority of them contain a lot of saturated fat (with takeaways likely containing trans fats), a surprising amount of added sugar and the kind of preservatives and additives that are impossible to pronounce. And you don’t really want those running around your body if you can avoid it.
So, what’s the alternative?
This homemade aubergine and chickpea curry!
It’s packed full of flavour, has a whole host of health benefits and can be made in just half an hour. That’s less than the time it takes for your local curry house to deliver.
And if you’re not quite ready yet to put that takeaway menu down, have a quick read of what this delicious homemade version has to offer:
Turmeric – a powerful anti-inflammatory and anti-oxidant (helping to reduce illness-inducing inflammation in the body and keep your heart healthy)
Ginger – another powerful anti-oxidant that is excellent for promoting healthy digestion and reducing symptoms of digestive stress
Onions and garlic – both of which have been linked to the prevention of cancer
Aubergine – a great source of dietary fibre, as well as providing a healthy dose of vitamins B1 and B6
Chickpeas – a delicious plant-based protein hit that’ll help balance those sugar levels and keep you fuller for longer
So what are you waiting for? Pop that takeaway menu back in its draw and give this recipe a go.
And then every couple months or so order a big fat greasy takeaway, because YUM!
To the recipe!
- 1 large aubergine, cut into 2cm thick chunks
- 1 white onion, finely chopped
- 2 garlic cloves, crushed
- 1 inch piece of fresh ginger, peeled and grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tin chopped tomatoes
- 1 tin chickpeas, rinsed and drained
- Olive oil
- Chilli powder, to taste (optional)
- Heat 3 tablespoons of olive oil in a deep lidded frying pan and, once hot, add the aubergine chunks. Stir to coat the aubergine in the oil, reduce to a low heat and let them cook for 10-15 minutes, or until they start to soften.
- Remove from the pan and set aside. Heat a further tablespoon of olive oil in the pan and, once hot, add the onion. Fry for 3-4 minutes or until starting to turn translucent and then add the garlic and ginger and cook for a couple of minutes more.
- Pop the aubergine back into the pan and add the spices (plus the chilli if using) and a good pinch of salt, stirring until the aubergine and onion are evenly coated. Add the chopped tomatoes. Fill roughly 1/3 of the empty tin or carton with water, swirl it around to mix in the remaining tomato sauce and add to the pan. Stir, cover and reduce to a simmer for 10 minutes.
- Finally, add the chickpeas to the pan and cook for a further 5 minutes, until fully heated through. Serve with brown rice and green beans and top with coriander, freshly chopped chillies and yoghurt.
This dish also goes beautifully with some oven-cooked white fish, such as cod, sea bass or monkfish. Wrap the fillets in some tin foil and top with fresh ginger, a little cumin and some olive oil, salt and pepper.