Aubergine, Peanut & Chickpea Curry in a Hurry
Along with the aubergine, this dish provides a good source of prebiotic fibre to keep your gut microbiome happy. Chickpeas are also great source of protein and immune supporting zinc and more fibre here too!
SERVES 2 GENEROUS PORTIONS
Ingredients
- 150g brown basmati rice
- 2 aubergines chopped into 1” cubes
- 5ml olive oil
- 1 onion finely chopped
- 1 garlic clove finely chopped or crushed
- 1 bunch coriander
- 1 400g can or carton chickpeas
- 1 tbsp madras curry powder
- 1 400g can chopped tomatoes
- 1 tbsp vegetable stock
- 200ml coconut milk
- 2 tbsp smooth peanut butter
- Optional: 1 teaspoon black onion seeds (nigella seeds) and a tablespoon of plain plant-based yoghurt to serve
Instructions
- Heat an oven to 200◦C.
- Rinse the rice, boil up 300ml water in a saucepan and bring to boil, then stir in rice to pan. When boiling, lower the heat to medium, and pop on a lid.
- Put the aubergine on a baking tray, and drizzle with a small splash of oil. Season with pepper and toss to coat. Pop in oven and roast until charred and softened (about 15-20 mins).
- Add a splash of water to a frying pan - once sizzling, add the onion to the frying pan, and cook until soft for about 5 minutes, stirring occasionally.
- Add the garlic to the pan and stir in the curry powder. Cook for one minute.
- Add the chickpeas to pan and stir until coated in the curry spices.
- Pour in chopped tomatoes and coconut milk. Add the stock powder and stir to dissolve - you can add in a little more water if the consistency is too dry.
- Bring to the boil, then lower the heat and simmer until thickened slightly.
- Stir in the peanut butter to the pan. Add coriander (saving some for garnish) and mix well, then gently add in the roasted aubergine.
- Stir the black onion seeds through rice and add a spoonful of yoghurt to curry to serve