the garlic, ginger, onion and chilli and cook for a further 8 minutes before stirring in the rest of the spices. Chop the baked aubergine into small pieces (about 2cm squares) and add to the pan. Cook for 5 more minutes.
in the fresh coriander, and serve with brown rice, natural yoghurt and naan bread (if you
Adapted from my Butter BeanCurry recipe. This Curried Butter Bean dish hit the spot that evening when I came in from work feeling like a little fed up with stuff going on around me at work, but I don't want to talk about 'office politics' and favouritism
How to make Aubergine, Sweet potato and Chickpea Curry. and chickpeas. Ingredients Tinned tomatoes Tin of coconut milk Curry paste of choice 1/2 aubergine Tin of chickpeas Onion Sweet potato. Chop onion and soften in a pan with oil for 10 minutesAdd chopped aubergineand sweet potato and fry for 10 minutes. Add a table spoon of curry pasteAdd tinned tomotoes, & 1/2 a tin of coconut milk and chickpeas. Leave on a low heat for 30 minutesIf too spicy add more coconut, if too mild add more curry paste. FacebookPinterestTwitterTumblrFollow us for more recipes and cooking guides Follow @student_eatsMore recipes like thisCreamy spinach & coconut curry Chicken and sweet potato curry Seriously easy, seriously tasty student mealEasy lentil and coconut curry Spicy sweet potato wedges recipe 1/2 aubergine Tin of chickpeas Onion Sweet potato
Stuff the boats with the beansand place in oiled baking tray and cover with foil. Give one to the neighbour, force another on a friend and still more merrily growing and showing off their striped coats
Incredibly easy and healthy, this Quick Aubergineand Chickpea Curry is perfect for busy weeknights. In fact in the last few weeks I’ve posted Kale and Red Onion Dhal, Easy Peasy Chicken Curryand Indian Spiced Cauliflower Rice…and I have a few more in the pipeline