Aubergine and Chickpea Curry
A comforting and delicious curry bursting with flavors, packed with nutrients, and perfect for a cozy dinner or meal prep.
Equipment
- Large Pot or Skillet
Ingredients
Ingredients
- 1 large aubergine (eggplant), cubed
- 1 tablespoon olive oil (not extra virgin)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups spinach (fresh or frozen)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish (optional)
Instructions
- Step 1: Prepare your ingredients by washing and cubing the aubergine, chopping the onion, and mincing the garlic.
- Step 2: In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then add the minced garlic and grated ginger, cooking for another minute.
- Step 3: Stir in the cumin, coriander, and turmeric. Toast the spices for about 30 seconds, stirring continuously.
- Step 4: Add the cubed aubergine to the pot, season with salt and pepper, and sauté for about 8-10 minutes until softened.
- Step 5: Once the aubergine is tender, add the chickpeas, coconut milk, and vegetable broth. Stir and bring to a gentle simmer.
- Step 6: After about 5 minutes of simmering, add the spinach and cook for an additional 5 minutes until heated through and the spinach wilts. Stir in the lemon juice.
- Step 7: Taste the curry and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired, along with rice, naan, or crusty bread.
Notes
For added depth of flavor, consider roasting the aubergine before adding it to the curry. Feel free to add other vegetables or adjust spices to your liking.