Chickpea and aubergine curry

A vegan curry that uses only 6 ingredients

1 ratings

40 minutes
Serves 2
6 of 5 a day

Nutrition: Per serving

Kcal563
Fat16g
Salt0.7g
Sugar14g

Recipe by: Sarah Drabble | Nutritionist

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

Method

Warm the oil in a large, non-stick saucepan over a high heat. Then add the curry paste and mix with the oil.
Add the chickpeas and stir, coating them all with curry paste. Then add the aubergine, green beans and chopped tomatoes; and mix well.
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.
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