AUBERGINE AND CHICKPEA CURRY
Aubergine and chickpea curry is the perfect tasty weeknight dinner. It's so easy to make and tastes amazing! This vegan curry is perfect for the whole family to enjoy!
Provided by Michelle Alston
Categories Dinner
Time 50m
Number Of Ingredients 21
Steps:
- Heat 1 tbs of oil in a large saute pan, add the onion and a pinch of salt and gently cook over low heat for about 20 minutes. The onions should be soft and light brown.
- Heat the oven to 180° C(355°F) fan / 200°C (390°F) conventional ovenCut the aubergine into bitesize pieces. Place then a baking tray then drizzle a tablespoon of olive oil over it. Place in the oven and cook for 15 minutes, turn the aubergine chunks halfway through cooking.
- Toast the mustard seeds and cumin seeds in a dry pan until they release their aromas, about a minute.Transfer them to a pestle and mortar and pound them until they are a rough powder.
- Once the onion is soft and golden add the garlic, ginger and chilli pepper.Cook for about 1 minute, then add all spices.Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
- Now, pour in the tin of chopped tomatoes. Stir and leave to simmer over low heat for 10 minutes. Stir occasionally. After 10 minutes add the roasted aubergine and the chickpeas.
- Next pour in the coconut milk, add this slowly stirring all the time. Simmer for 5 minutes.You should have a thick sauce now. If not simmer for another 5 minutes.
- Finally, add in the spinach and cook until the spinach has wilted. Finish by stirring in the coriander leaves. Serve immediately with naan, basmati or brown rice and toasted flaked almonds.
Nutrition Facts : Calories 424 kcal, Carbohydrate 32.5 g, Protein 7.5 g, Fat 32.4 g, SaturatedFat 22.3 g, Sodium 471 mg, Fiber 8.6 g, Sugar 8.2 g, ServingSize 1 serving
SPINACH, AUBERGINE AND CHICKPEA CURRY
This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.
Provided by Denis Cotter
Categories Main course
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
- Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
- Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
- Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Nutrition Facts : Calories 251kcal, Carbohydrate 8.3g, Fat 15.9g, Fiber 13.5g, Protein 13g, SaturatedFat 2.1g, Sugar 11.6g
EGGPLANT SPINACH CURRY
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 entree servings or 6 accompa
Number Of Ingredients 19
Steps:
- Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels.
- Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve.
- Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds.
- Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching.
- Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve.
AUBERGINE & CHICKPEA CURRY
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.
Nutrition Facts : Calories 261 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.44 milligram of sodium
CHICKPEAS WITH EGGPLANT (AUBERGINE) AND SPINACH
Make and share this Chickpeas With Eggplant (Aubergine) and Spinach recipe from Food.com.
Provided by Sackville
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the chickpeas.
- Fry the eggplant cubes in the oil until golden on the outside and tender inside.
- This will take about 10 minutes.
- Remove with a draining spoon.
- If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
- Stir constantly.
- Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
- Add the tomatoes and their juice, chickpeas and water.
- Bring to a boil and simmer.
- Cook for 15 minutes, add the spinach and bring to a boil.
- Cook for a further minute or two until the spinach is tender.
- Stir the eggplant back in, season with salt and pepper and serve hot.
Nutrition Facts : Calories 466.7, Fat 29.3, SaturatedFat 4, Sodium 357.9, Carbohydrate 46.7, Fiber 16.6, Sugar 9.9, Protein 10.8
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
- Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
MASHED AUBERGINE AND SPINACH CURRY RECIPE
Make and share this Mashed Aubergine and Spinach Curry Recipe recipe from Food.com.
Provided by loveandpeas
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C.
- Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
- Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
- Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
- Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
- Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
- Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
- If possible leave the curry for a couple of hours to stand and reheat just before serving.
Nutrition Facts : Calories 168.4, Fat 1.9, SaturatedFat 0.3, Sodium 59.3, Carbohydrate 37.2, Fiber 17.2, Sugar 16.5, Protein 7.9
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AUBERGINE AND CHICKPEA CURRY - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 56Calories 318 per servingCategory Main Course
- Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
- Roast in the oven at 200°C (390°F) for about 20 minutes or until golden, flipping every a few minutes while they're being roasted.
- Heat olive oil in a large pot or pan, and saute the onion until it becomes golden and translucent. Add garlic, ginger, and green chili and cook for a couple of minutes. Then add the spices and cook for 30 more seconds.
- Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes.
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- Heat rapeseed oil in a non-stick saucepan. Add red onion, aubergine, red pepper and green chilli; cook over a medium heat for 6–8 minutes or until vegetables are softened, stirring regularly. Add curry powder; cook for 1 minute, stirring. Stir in tomatoes, chickpeas, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for 10 minutes, stirring occasionally. Stir in spinach; cover and cook for 2–3 minutes or until wilted. Remove from heat; stir in crème fraîche (if using). Serve immediately with cooked wholegrain rice.
- Try using butternut squash (peeled, deseeded and diced) or courgettes (cut into small chunks) in place of the aubergine. Stir in a little chopped fresh coriander just before serving.
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