Pulled aubergine and chickpea curry
This hearty plant-based curry combines tender, roasted aubergine with chickpeas in a fragrant, spiced sauce. Smoked paprika, turmeric, ginger, and spices create a warming depth of flavour with a silky texture. Serve it piping hot alongside steamed basmati rice for a comforting and nourishing dinner.
Ingredients
- Olive Oil15 ml
- Vegetable oil15 ml
- garlic clove4 კბილი
- Coconut milk400 ml
- Vegetable stock200 ml
- Lime1 ცალი
Instructions
6 steps- 1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
- 2
Place the aubergines on the baking tray. Drizzle the aubergines with the olive oil and season with salt and pepper. Roast for 35-40 minutes until completely soft.
- 3
When the aubergines have been roasting for about 15 minutes, heat the vegetable oil in a large frying pan over a medium heat. Fry the onion with a pinch of salt for about 5 minutes until softened, then add the garlic and ginger. Cook for about 1 minute until fragrant then stir in the dry spices and toast for 1 minute.
- 4
Stir in the chickpeas. Pour in the coconut milk and stock and squeeze in the lime juice. Give everything a good stir, bring to a simmer and cook for about 10 minutes until the sauce thickens and the chickpeas are tender.
- 5
Remove the aubergines from the oven and carefully slit the skins down the centre lengthways. Using a fork, shred the flesh from the skin. Discard the skins and add the flesh to the curry. Stir through and season with salt and pepper.
- 6
Garnish the curry with the coriander and serve with the rice.
Nutrition
1 serving ≈ 338 g
Nutrition values are estimates. - means data is unavailable.
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