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A beautifully creamy, chickpea and aubergine curry recipe.Melting aubergines in a spiced coconut sauce. High protein vegan meals made easy

CHICKPEA AND AUBERGINE CURRY - HIGH PROTEIN VEGAN MEALS

An easy, healthy chickpea and aubergine curry that's packed with goodness and flavour.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course easy dinner, Healthy Lunch, Main Course
Cuisine Thai
Servings 2 People

Ingredients
  

Curry Paste

  • 6 coriander stalks finely chopped
  • 4 kaffir lime leaves finely sliced
  • 2 tsp ground turmeric
  • 2 garlic cloves crushed
  • 2 sticks lemongrass tough outer removed, finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp ground black pepper
  • A splash of water to loosen

Crispy chickpeas

  • 1 can cooked chickpeas drained, rinsed and patted dry
  • 1 tbsp olive oil

Other curry ingredients

  • 1 tbsp sunflower oil
  • 1 large aubergine trimmed, then halved lengthways. Cut each half into 6 long wedges.
  • 400 ml lighter coconut milk
  • Soy sauce to taste
  • 1 lime juiced
  • 1 can cooked chickpeas rinsed and drained
  • 100 g green beans
  • 100 g kale or savoy cabbage
  • Coriander and mint leaves to garnish

Optional tadka

  • 1 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 1 red onion finely sliced
  • 1 garlic clove finely sliced

Instructions
 

  • Preheat oven to 200°C or 390°F. Blitz curry paste ingredients in a blender. Add a little water to loosen.
  • For the crispy chickpeas, pour the drained chickpeas onto a baking tray. Drizzle with oil & season with salt & pepper.
  • Meanwhile, toss the aubergines in oil. On a hot griddle pan, char the aubergines for 3 minutes on each side. Arrange on baking tray. Roast the chickpeas & aubergines in the oven for 15 minutes.
  • Add the curry paste to a saucepan & sweat over a medium heat for a couple of minutes. Slowly stir in the coconut milk. Add a good splash of soy sauce & the lime juice. Taste. Add more soy or lime as required. Add remaining can of chickpeas & warm through.
  • After 15 minutes. check the aubergines & shake the chickpeas. If the aubergines are golden & soft, remove from oven & keep warm. If not, cook for a further 5. Check the chickpeas every 5 until they are crunchy, but remove from the oven before they start to burn.
  • In salted water, boil the greens for 2 or 3 minutes until vibrant & tender, drain well. Arrange on plates/bowls. Divide the aubergines & sauce between the plates. Top with crispy chickpeas, fresh herbs & tadka if you wish. Serve

Optional tadka

  • Warm the oil in a small frying pan. Add the mustard seeds. When they start to pop (have a lid ready!), add the onion and garlic. Stir well until golden. Spoon over the curry.
Keyword Aubergine, Chickpeas, Courgette and prawn curry, Healthy curry