Vegan Curry with Chickpea and Aubergine
This Vegan Curry with Chickpea and Aubergine combines tender chickpeas and succulent aubergines engulfed in a rich tapestry of spices, creating a comforting and quick weeknight dinner meal.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic pressed or minced
- 2 large carrots thinly sliced
- 2 medium tomatoes liquidized without water
- large aubergine cubed
- 400 ml tin of coconut cream
- 1 tin of chickpeas drained and washed
- 2 tsp cumin powder
- ½ tsp chili powder or to taste
- 1 tsp turmeric
- Salt to taste
Instructions
- Heat the olive oil in medium-sized pot and add the onions. Braise until soft.
- Add the garlic, cubed aubergine, and carrots and cook with the lid closed until they are soft and tender. Stir occasionally so it doesn't butn
- Add all the spices and cook for 3 minutes. Keep stirring and ensure there is enough moisture in the pan. Add a splash of water at this point.
- Add liquidized tomato and cook for 10 minutes on medium heat.
- Add coconut cream and cook for about 5 min. Add water to the curry if it's too thick.
- Serve with rice or rotis and fried fish or smoked fish. Enjoy!