Accelerated Aubergine & Chickpea Curry
Serves 2-4 | 25 minutes - 30 if cooking brown rice from scratch
Accelerated? Because it's fast, innit! We include the spices at the bottom if you want a home-cooked curry, but the curry sauce makes for an easy, fast alternative. (You can also replace the sauce with 2 tbsp curry paste and half or a full tub passata
- 1 large aubergine, cut into medium-small chunks - approximately 2cm/1 inch square. Don't get too worried about this - the pieces simply need to be small so they cook quickly but don't dissolve into mush
- 2 squirts oil spray
- 1 medium onion, chopped
- 3 cloves garlic, crushed OR 2 tsp readymade garlic paste
- 1 jar of suitable Loyd Grossman or Patak curry sauce (see our Product Guide)
- 1 tin chickpeas, rinsed and drained
- 120ml/4fl oz water
- ½ tsp salt
- 4 tbsp finely chopped fresh coriander
- ¼ tsp garam masala
Omit the curry sauce or paste and add the following at Stage 3, cooking in gently with the onion, garlic and pepper pieces.
- 1 red pepper, chopped into medium pieces
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 large pinch of asafetida OR fenugreek powder (or 1 clove garlic, pressed) n 2 tsp grated ginger or ready-made ginger paste
- ¼ - ½ tsp chilli powder
- Plus a little cinnamon!
1 Put brown rice on to cook now. See page 39. or spices to your taste.
2 Chop the aubergine into medium chunks and soak in cold water. Set aside.
3 Heat a heavybottomed saucepan or deep-sided frying pan and spray it with oil spray. Cook the chopped onion in it until it turns golden brown then add the garlic.
4 Drain the aubergine, add to the pan and cook over a medium heat for a few minutes until it starts to soften - stir regularly. Reduce the heat, cover and cook until the aubergine is soft and melting - add a tablespoon or two of water if it starts to stick.
5 Add the curry sauce or home-made spices - plus cinnamon! - and stir in well. Cook in for a couple of minutes before serving.
6 Just before serving, add the fresh coriander, garam masala, and salt to taste. Serve with brown rice or wholemeal chapattis.