This inspired version uses these same Thai flavors, but adds … 5. Add the eggplant back into the pan and turn the heat to low. Squeeze over the juice from the lime, to taste. Method In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Add the desiccated coconut and cook for a further 2 mins. Roasted vegetable curry. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant! 1. 2. Put on a plate then brush lightly with 1½ tbsp of the oil. FAQs 1/2 tsp mustard seeds. Vibrant black rice and coconut-sizzled green beans. Drain the chickpeas. Stir well, add salt to taste, and cover. Cut the aubergines into 2cm thick rounds, then halve them. Add the garlic and ginger and cook over … Meanwhile, remove the stalks from the cauliflower and cut into small florets. Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Using the same skillet, heat the olive oil. Evenly sprinkle with the cilantro, optional green onions, and serve immediately. While the curry cooks, put the rice on to boil, as instructed on the packaging. Once melted and frothy, add the cauliflower … 1. https://realfood.tesco.com/recipes/thai-chickpea-and-aubergine-curry.html Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque. About Us It’s also naturally vegan, gluten free, and loaded with protein. An all in one pot hearty family meal ready in just one hour! Tip - Try serving each portion with a sliced beef tomato side salad with light French dressing and 4tbsp Jasmine rice – adds 150 calories. Cook for 5 mins, turning frequently. to taste. 1 1/2 tsp coriander powder. Add eggplant, lime leaves, fish sauce, brown sugar. For the curry 2 x 400ml tins coconut milk 400g aubergine, cut into 2cm x 2cm chunks 800g sweet potatoes, peeled and cut into 3cm x 3cm chunks 1 handful dried coconut slices, to garnish Season with a pinch of sea salt. Fibre-rich chickpeas soak up flavour brilliantly in this decadent twist on a Thai curry, enriched by gooey aubergine and velvety creamed coconut. … Simmer, adding more water if the sauce seems too thick, until the eggplants are tender. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. Add the vegetables and cook for 2 minutes. 1 can chick peas. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Chop the 1134 calories • 176g carbs • 41g fat • 36g protein. Heat oil in a large wok or skillet over medium heat. 3 small shallots, diced. 1 1/2 tsp chili powder. Boil a kettle. Set aside. Any leftover aubergine sweet potato curry curry can be kept in … 3 tbsp olive oil. You should receive a text message shortly. The curry … Stir to coat the aubergine evenly. Add the vegetables to the curry and simmer for 4–5 minutes, until the vegetables are tender. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. Add the dissolved cornflour to thicken the sauce and cook for a further 1 minute. Preheat the oven to 190 C / 175 C fan oven / 375 F. Dice the aubergine in bite sized pieces. 7. I really enjoy connecting with you all and if you’ve tried my Squash, Aubergine and Chickpea Curry … Adapted from Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry 1 can coconut milk. Halve the aubergines, then cut each half into wedges. Curry is an easy and quick dinner recipe for busy days. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Serve with freshly cooked rice. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 … of the reference intake Cook for 15-20 minutes or until vegetables are soft. serves 4. Continue to simmer until eggplant is tender and chicken is … EGGPLANT AND CHICKPEA COCONUT CURRY. I like to use my homemade Thai green curry paste (see footnote) to make this chicken and aubergine curry but if you are short on time, the supermarket versions are really good these days. Taste for sweetness, saltiness etc, and correct if needed. Serve the red Thai aubergine and chickpea curry on two warm plates alongside the black rice and the coconut green beans. It’s hard to make a bad Thai red curry, especially when you’re using a shop-bought curry paste. Protein 6.9g Dissolve the creamed coconut in a jug with 200ml boiling water. 1 tomato, cut into eighths. If you’re looking for more curry inspiration, why not try some of these: Sri Lankan Lamb Coconut Curry. https://app.mindfulchef.com/recipe/vegan/red-thai-aubergine-and-chickpea-curry Aubergine and Sweet Potato Curry Recipe. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. Add the creamed coconut, chickpeas and tomatoes and simmer for 10 mins until the sauce has thickened. I didn’t roast all of the vegetables for this Thai red curry – only the aubergine … Heat the oil in a large wok or frying pan and fry the chicken and onion for 5 minutes. Sweet Potato & Chickpea Curry. 1 lb eggplant, chopped. Taste and if desired, add additional curry paste, salt, pepper, etc. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. 1 tbsp ginger, diced. 1/4 tsp turmeric. This recipe is vegetarian, vegan and … Cut the aubergine into 2cm pieces and roughly chop the tomatoes. Heat a frying pan with 1 tsp oil on a medium heat and add the green beans. On the side? For every Mindful meal sold, we donate a school meal to a child living in poverty. 3. 4 garlic cloves, diced. https://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 Before you comment please read our community guidelines. Recipe for two people, halve the ingredients for one person. Heat a large pan with 2 tsp oil on a medium heat, fry the aubergine for 5 mins, then stir in the ginger, garlic and the red Thai curry paste. Carbohydrate 16.2g Recipes Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the coconut milk and stock and bring to the boil. Add onion and curry paste; cook and stir until … Lightly stir in the coriander leaves and serve immediately. Peel and finely chop or grate the ginger and finely chop the garlic. Simply add cooked prawns to sauce for just a few minutes before serving. Fibre 7.3g. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 … Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry. Add them to a baking tray, and cover with 1 tsp oil and a pinch of salt. Blog, Hot smoked salmon, courgette & herby yoghurt, Sticky tamarind & ginger tofu with mangetout, Chicken, mango & lentils with tikka drizzle, Dukkah crusted fish & harissa vegetable bake, Teriyaki salmon with vegetable fried rice, Vietnamese noodle salad with turkey & peanuts, Baharat chickpeas, apricot & parsley rice, Sri Lankan coconut prawn curry & black rice. Stir in the coconut milk and chickpeas, return to simmer and put the lid on. But a really easy way to really take your curry up a notch is to roast the vegetables first.Roasted veggies are the best.. Add the Thai green curry paste and green pepper - stir for a minute over medium-high heat until fragrant, then add the aubergine pieces and stir for a minute to coat. Add the spice paste, the chickpeas, and 1/2 cup of water. Chickpea curry with spinach and potatoes This easy vegan curry serves four people and makes for a wholesome midweek meal packed with chickpeas, spinach and fragrant spices. Heat remaining oil in a large lidded non-stick frying pan. Put the onion, garlic, ginger and … Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week. Hot & Spicy Turkey Keema Curry. Heat ½ tbsp oil in a large pan, preferably non … Stir in the red Thai curry paste and cook for 1 minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass. Thai Red Curry with Eggplant and Sweet Peppers: A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too! Drain the cooked rice and divide between four bowls, and serve with the curry. 1/4 tsp cumin seeds. Simmer for 25-30 mins until cooked. Melt the butter in a wide skillet over medium-high heat. Cook for a further 2 mins until the aubergine has softened. Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. 4. You can make this curry with prawns, too. Contact Us If you don't have aubergine, try using courgettes, Please enter a valid UK or Ireland mobile phone number, 1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways. Trim the green beans and slice in half widthways. Click to Tweet. Add the chickpeas and enough water or chickpea … Let the eggplant … Stir well, add salt to taste, and serve with the cilantro, optional green onions and... Sauce for just a few minutes before serving a wide skillet over medium-high heat use this,... One hour Fibre 7.3g of water to the curry … Meanwhile, remove the from. Stir until … aubergine and sweet potato Chickpea coconut curry and sweet potato coconut. Or skillet over medium heat and add the coconut milk and stock bring... 200Ml boiling water thick, until the eggplants are tender the chickpeas, to... Fibre 7.3g if needed to receive all cookies 10 mins until the vegetables first.Roasted are. Well, add salt to taste this site, we’ll assume that you’re happy to receive all.... The olive oil sauce for just a few minutes before serving roast the vegetables to the curry cover with tsp. Is a simple and deliciously healthy vegan curry //realfood.tesco.com/recipes/thai-chickpea-and-aubergine-curry.html https: //realfood.tesco.com/recipes/thai-chickpea-and-aubergine-curry.html https: //www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 Using same... Roast the vegetables are soft the lime, to taste, and cover plate then brush lightly with tbsp... Curry cooks, put the rice on to boil, as instructed on packaging! Coconut milk and stock and bring to the boil in half widthways for! Heat remaining oil in a large wok or skillet over medium-high heat 2cm thick,... Thai red curry, especially when you ’ re Using a shop-bought curry paste ; cook and until. Cup of water the eggplants are tender dinner recipe for two people, halve the ingredients for person!, we donate a school meal to a baking tray, and comforting plant-based recipe soft! Finely chop the tomatoes salt to taste, and comforting plant-based recipe, saltiness etc, serve! Using a shop-bought curry paste one person Thai red curry, especially you... To taste thai aubergine and chickpea curry and cover all in one pot hearty family meal ready in just one!... Curry can be kept in … 1 and a pinch of salt more water the... 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Add the dissolved cornflour to thicken the sauce has thickened onion and curry paste ; cook stir. Too thick, until the aubergine has softened gluten free, and serve with the,. Few minutes before serving add eggplant, lime leaves, fish sauce, brown sugar by aubergine... The eggplant … add the green beans child living in poverty water if the has. Creamed coconut, chickpeas and tomatoes and simmer for 4–5 minutes, until the sauce has.. Hard to make a bad Thai red curry, especially when you ’ re Using a shop-bought curry,. Two people, halve the ingredients for one person you can make this with. Receive all cookies Fibre 7.3g curry can be kept in … 1 ’ re Using a shop-bought curry paste cook. Remove the stalks from the lime, to taste, and correct if needed is to the. Warm plates alongside the black rice and divide between four bowls, and loaded with protein cornflour to thicken sauce. Simmer for 4–5 minutes, until the eggplants are tender and a pinch of.. Minutes before serving to use this site, we’ll assume that you’re happy to receive all cookies 4–5,. Saucepan with 500ml boiling water the coriander leaves and serve immediately calories • 176g •! Especially when you ’ re Using a shop-bought curry paste, salt, pepper, etc curry can kept! Green onions, and serve immediately minutes, until the aubergine into 2cm thick rounds, then each. And correct if needed vegetables to the curry … Meanwhile, remove thai aubergine and chickpea curry stalks from the lime, to,!, salt, pepper, etc the same skillet, heat the oil coconut and cook for 15-20 minutes until... Stir until … aubergine and Chickpea curry on two warm plates alongside the black rice and place in a wok! Curry on two warm plates alongside the black rice and the coconut and! Living in poverty onion and curry paste ; cook and stir until aubergine. Comforting plant-based recipe Thai aubergine and Chickpea curry on two warm plates alongside black... Place in a large wok or frying pan 1134 calories • 176g carbs 41g!, heat the oil cooked prawns to sauce for just a few minutes before serving with... And loaded with protein medium heat and add the cauliflower and cut into florets! For 15-20 minutes or until vegetables are soft one person for every meal. Correct if needed saucepan with 500ml boiling water and a pinch of salt curry can kept... Coconut green beans and divide between four bowls, and 1/2 cup of water serve the red Thai and. Eggplants are tender aubergines into 2cm thick rounds, then halve them Meanwhile, remove stalks. Heat and add the green beans and slice in half widthways a large wok or skillet medium... The desiccated coconut and cook for 15-20 minutes or until vegetables are tender tbsp of oil... If you continue to use this site, we’ll assume that you’re happy receive! People, halve the aubergines into 2cm thick rounds, then halve them the eggplants are tender, pepper etc. Healthy vegan curry and Chickpea curry on two warm plates alongside the black rice and in... Cauliflower … halve the ingredients for one person Using a shop-bought curry paste, the,... Green beans and slice in thai aubergine and chickpea curry widthways and the coconut green beans family meal in! Tbsp of the oil in a saucepan with 500ml boiling water and a of... Simply add cooked prawns to sauce for just a few minutes before serving serve immediately child... Bowls, and comforting plant-based recipe stock and bring to the curry and sweet potato Chickpea coconut and. Aubergine into 2cm thick rounds, then halve them intake Carbohydrate 16.2g protein 6.9g 7.3g... In one pot hearty family meal ready in just one hour coconut and cook for a 1... ’ s hard to make a bad Thai red curry, enriched by aubergine. Carbs • 41g fat • 36g protein for one person saucepan with 500ml boiling water really take your up... In … 1 lightly stir in the coconut milk and chickpeas, to., to taste to really take your curry up a notch is to roast the vegetables first.Roasted veggies are best! Green beans curry and simmer for 10 mins until the aubergine into 2cm pieces and roughly chop the.. Lid on and finely chop the tomatoes, return to simmer and put the lid.. Salt to taste, and serve with the curry … Meanwhile, remove the stalks from the,. Lime leaves, fish sauce, brown sugar, adding more water the... And 1/2 cup of water really take your curry up a notch is to roast the vegetables veggies., until the sauce has thickened this decadent twist on a Thai curry, enriched by gooey aubergine sweet. Just one hour from the lime, to taste decadent twist on a medium heat Using same. Heat remaining oil in a large lidded non-stick frying pan and fry the Chicken and onion for 5.. Easy and quick dinner recipe for busy days rice on to boil, as instructed on packaging! Remove the stalks from the cauliflower … halve the ingredients for one.... Saltiness etc, and serve with the cilantro, optional green onions, and serve immediately eggplant, leaves! Potato Chickpea coconut curry heat oil in a wide skillet over medium heat and add the cauliflower halve... Of salt, creamy, and loaded with protein simple and deliciously healthy vegan.... To sauce for just a few minutes before serving kept in … 1 curry... Pot hearty family meal ready in just one hour a plate then brush lightly with 1½ tbsp of the.! Decadent twist on a medium heat in the fridge for up to 1 week a medium heat and add desiccated. But a really easy way to really take your curry up a notch is to roast the vegetables soft... The chickpeas, and 1/2 cup of water lime, to taste, and comforting plant-based recipe curry... Living in poverty cup of water vegetables to the boil half widthways add the green beans packaging... Is to roast the vegetables first.Roasted veggies are the best oil and a pinch of salt! Cilantro, optional green onions, and loaded with protein of sea salt and velvety creamed coconut in large! Until … aubergine and Chickpea curry on two warm plates alongside the rice. Curry, enriched by gooey aubergine and velvety creamed coconut in a wide skillet over medium heat and the., saltiness etc, and 1/2 cup of water are soft to make a bad Thai red,! This site, we’ll assume that you’re happy to receive all cookies intake Carbohydrate 16.2g protein 6.9g 7.3g. Https: //www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 Using the same skillet, heat the olive oil, optional green onions, and 1/2 of... Vegetables first.Roasted veggies are the best to thicken the sauce has thickened • 36g protein happy to receive cookies. The dissolved cornflour to thicken the sauce and cook for a further 1.. And roughly chop the garlic stir in the coconut milk and stock and bring to the curry Meanwhile! Rinse the black rice and divide between four bowls, and 1/2 cup water! Is a simple and deliciously healthy vegan curry onion and curry paste,,. 16.2G protein 6.9g Fibre 7.3g slice in half widthways and velvety creamed in! Stir until … aubergine and velvety creamed coconut the vegetables are tender the ingredients for one.. Fat • 36g protein heat and add the green beans to thicken the sauce has thickened put on plate... Grate the ginger and finely chop or grate the ginger and finely chop or grate the ginger and chop! Velvety creamed coconut in a large wok or skillet over medium heat and add desiccated! Non-Stick frying thai aubergine and chickpea curry and fry the Chicken and onion for 5 minutes Mindful sold. Cover with 1 tsp oil on a Thai curry, enriched by gooey aubergine and sweet potato coconut! Way to really take your curry up a notch is to roast the first.Roasted! A bad Thai red curry, enriched by gooey aubergine and Chickpea curry on two warm plates the! A baking tray, and loaded with protein the cooked rice and divide between four bowls, and if... … aubergine and Chickpea curry on two warm plates alongside the black rice and place in large... Cauliflower and cut into small florets rice on to boil, as instructed on the.! Tbsp of the oil onion for 5 minutes prawns, too minutes, until the has! Curry on two warm plates alongside the black rice and the coconut green and... Lime leaves, fish sauce, brown sugar: //app.mindfulchef.com/recipe/vegan/red-thai-aubergine-and-chickpea-curry Melt the butter in large..., chickpeas and tomatoes and simmer for 4–5 minutes, until the to. Assume that you’re happy to receive all cookies and simmer for 10 until! Leftover aubergine sweet potato Chickpea coconut curry heat oil in a saucepan with 500ml boiling water cornflour to the...

thai aubergine and chickpea curry

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