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4.67 from 3 votes

Quick Aubergine and Chickpea Curry

Incredibly quick, easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. Serve with brown rice or buckwheat for a guilt free, hassle free midweek meal.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 270kcal
Author Eb Gargano

Ingredients

  • 200 g brown rice (or buckwheat - see note 1)
  • 1 tablespoon olive oil (or coconut oil)
  • 1 red onion sliced
  • 1 aubergine (eggplant) chopped into bitesize chunks
  • 3 garlic cloves grated or crushed
  • 3 cm ginger grated
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon salt or to taste
  • 1 teaspoon cumin seeds ground
  • 1 teaspoon coriander seeds ground
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas in water including the water (DON’T DRAIN!)
  • 2 tablespoons fresh coriander (cilantro) chopped
  • 100 g spinach optional
  • Juice of 1 lime optional
Metric - US Customary

Instructions

  • Start by cooking the brown rice according to packet instructions / your own preferences.
  • Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 minutes until slightly softened but not brown.
  • Add the aubergine, turn up the heat and cook for 5 -7 minutes until the aubergine and onions are golden.
  • Turn the heat down and add the garlic, ginger, chilli and salt and cook for 1 more minute.
  • Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute.
  • Add the tin of tomatoes and the tin of chickpeas, including their water. Turn up the heat and bring to the boil. Turn the heat down a little and cook for 10 minutes.
  • After 10 minutes add the coriander, spinach and lime juice. Stir until the spinach has just wilted and serve with a glass of Sauvignon Blanc, for a simple, hassle free midweek meal.

Notes

  1. Instructions for cooking buckwheat can be found here >>> What is buckwheat and how do you cook it?
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.
 

Nutrition

Calories: 270kcal | Carbohydrates: 50g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 606mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2458IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 3mg