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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
- 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
- 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
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.