Chickpea and aubergine curry

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Chickpea and aubergine curry recipe

A vegan curry that uses only 6 ingredients

40 minutes

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

A long list of ingredients can be expensive and fill your cupboards with jars and packets that you don’t often use. This quick and easy vegan curry uses just 6 ingredients, plus rice, and provides an amazing 6 of your 5 A DAY.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

A long list of ingredients can be expensive and fill your cupboards with jars and packets that you don’t often use. This quick and easy vegan curry uses just 6 ingredients, plus rice, and provides an amazing 6 of your 5 A DAY.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon tikka curry paste
  • 1 x 400g can chickpeas in water, drained
  • 1 medium aubergine, diced
  • 200g green beans, trimmed and halved
  • 1 x 400g can chopped tomatoes
  • 120g brown rice, cooked according to packet instructions

CALORIES: 563

FAT: 16g

5 A DAY: 6

SALT: 0.7g

SUGAR: 14g

Method

  1. Warm the oil in a large, non-stick saucepan over a high heat. Then add the curry paste and mix with the oil.
  2. Add the chickpeas and stir, coating them all with curry paste. Then add the aubergine, green beans and chopped tomatoes; and mix well.
  3. Reduce the heat, cover and allow to simmer for 30 minutes, until the green beans are tender. Roughly stir to break up the aubergine – this will make the curry a thicker consistency.
  4. Serve with the rice. It can be eaten straight away or the curry can be reheated in a pan or microwave – it is best to eat rice freshly cooked.

Top tip: to prevent the aubergine from absorbing all the oil, cook it in the microwave for 2–3 minutes, until it starts to soften

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