Aubergine & Chickpea Curry

• 4garlic cloves, minced
• 1 x 400gtin chopped tomatoes
• 1large onion, diced
• 1thumb-sized piece ginger, grated
• 1green chilli, finely chopped
• 2 tspground cumin
• 1 tspturmeric
• 1 tspgaram masala
• salt
• 3 tbspvegetable oil
• 2 tspground coriander
• 2 x 400gtins chickpeas, drained and rinsed
• 2large aubergines, cut into 3cm chunks
• 1 x 400mltin coconut milk
• 1lemon, juiced
• 100 gdried red lentils, rinsed
• 100 gbaby spinach
• 15 gcoriander leaves (optional)
• 4naan breads, warmed (optional)

Method

1. 1Heat 2 tablespoons of oil in a large, wide pan over high heat. Add the aubergine in a single layer (cook in batches if needed). Season and cook for 6–8 minutes, turning occasionally, until deep golden and collapsing at the edges. Remove and set aside.
2. 2Add the remaining oil to the pan. Cook the onion over medium heat for 7 minutes until soft and golden at the edges. Add the garlic, ginger, and green chilli. Cook for 2 minutes until the raw smell lifts.
3. 3Stir in the cumin, ground coriander, turmeric, and half the garam masala. Toast for 1 minute until fragrant and the oil takes on the colour of the spices.
4. 4Tip in the chopped tomatoes and the red lentils. Cook for 5 minutes, stirring, until the tomatoes have reduced and thickened around the lentils.
5. 5Pour in the coconut milk and 200ml water, then add the chickpeas. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the sauce has thickened to a rich gravy and the lentils have melted in.
6. 6Return the aubergine to the pan and simmer for 5 more minutes to soak up the sauce. Stir through the spinach a handful at a time until wilted, then add the remaining garam masala and the lemon juice. Taste and season with salt.
7. 7Scatter generously with fresh coriander and serve with warm naan for scooping.

Per serving

kcal

725

protein

28.1g

fibre

25.6g

carbs

74.9g

fat

35.8g