Aubergine and Chickpea Coconut Curry

• 2large aubergines, about 600 g total, cut into 3 cm chunks
• 4 tbspolive oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 25gginger, finely grated
• 1green chilli, finely chopped
• 2 tbspmild curry powder
• 1 x 400gtin chopped tomatoes
• 1 x 400mltin coconut milk
• 2 x 400gtins chickpeas, drained and rinsed
• 200gspinach
• 30 mllemon juice (about 1 lemon)
• 30gcoriander, roughly chopped
• fine salt
• black pepper
• 300gbasmati rice

Method

1. 1Divide 3 tbsp olive oil between the two aubergine batches. Heat the first half in your largest deep frying pan or casserole over a high heat. Fry the aubergine in two batches for 5 minutes each, turning now and then, until deep golden on most sides, and salt each batch as it comes out. Do not crowd the pan; crowded aubergine steams and turns grey.
2. 2Turn the heat to medium, add the last tablespoon of oil and the onions with a pinch of salt and cook for 8 minutes until soft and golden. Stir in the garlic, ginger, green chilli and curry powder for 1 minute until the spices smell toasty.
3. 3Add the chopped tomatoes and cook for 5 minutes, stirring, until thick and jammy with the oil showing at the edges. This is the base of the curry and it needs to reduce properly, so do not rush it.
4. 4Pour in the coconut milk and 200ml of water, then add the chickpeas, the aubergine and a pinch of salt. Simmer with the lid half on for 15 minutes, stirring now and then, until the aubergine has collapsed and the sauce coats the back of a spoon.
5. 5Meanwhile, rinse the rice until the water runs clear and put it in a saucepan with 450ml of cold water and a pinch of salt. Bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes until the water has gone, then leave off the heat with the lid on for 5 minutes until fluffy.
6. 6Stir the spinach into the curry in handfuls for 2 minutes until wilted. Add half the lemon juice, half the coriander and black pepper. Taste, then add the remaining lemon juice and a little salt as needed.
7. 7Serve the curry over the rice with the rest of the coriander scattered on top.

Per serving

kcal

875

protein

23.2g

fibre

19.6g

carbs

112.8g

fat

38.1g