Chickpea, Aubergine & Tomato Curry
A delicious and easy to make veggie curry, if you’re running out of time you can also make a quick version, replacing the raw chickpeas by tinned ones!
Prep: 15 minutes (+ soak raw chickpeas overnight)
Cook: 30 minutes (+ 35 minutes to boil chickpeas)
Suitable for: VEGANS
- 150g raw chickpeas (soaked overnight, then boiled for 35 minutes) or 1 can tinned chickpeas
- 1.5 tbsp rapeseed or sunflower oil
- 1 onion diced
- 1 lemon juice
- 1 tbsp sugar
- 1 garlic
- 15g fresh ginger
- ½ fresh chilly
- 2 tbsp curry powder
- 2 tbsp mustard seeds
- 1 aubergine
- 250g oyster mushrooms
- 1 can tinned tomato (400g)
- 100ml vegetable stock
- 1 tbsp puree tomato
- fresh coriander
- salt & pepper
Peel and finely chop the ginger & garlic. Chop the onion & chilli (and if you don’t like it spicy, remove the seeds too). Dice the aubergine & mushroom.
Put a large saucepan on a high heat, add the oil and heat for a minute. Add the onion and cook for 2 minutes, stirring regularly. Then add all the other chopped ingredients, and cook for 7-10 minutes stirring regularly. Then add the tinned tomato.
Add the curry powder, mustard seeds, lemon juice, tomato puree, sugar and the stock , cook for a further 5 minutes, continuing to stir well. When it boils, then reduce to a simmer and cook 10 minutes.
In the meantime, drain and rinse the cooked or tinned chickpeas thoroughly and add to pan, cook for an extra 5 minutes.
Remove from the heat,add salt & pepper, taste and adjust the seasoning.
Serve with white or brown rice and chopped coriander and if you like it spicy, the rest of the fresh chilli sliced. Enjoy
Follow the link to print document:
chickpea aubergine tomato curry.pdf