Aubergine, potato and chickpea curry
This aubergine, potato and chickpea curry is a simple vegan dish, that is not only healthy but very filling too. For a creamy version add some coconut or single cream! Serve it with rice or naan bread with mango chutney on the side.
Ingredients
Method
- Finely chop the onion, ginger, chilli and garlic. Dice the carrot. Cut the potatoes into bite-sized pieces.
- Heat the oil in a large saucepan and gently fry the onion for 5 minutes.
- Add the garlic, chilli and ginger. Stir for a minute, then add the carrot, potatoes and the ground spices. Stir for another minute then add the tomatoes and stock.
- Season with salt and pepper, then add the bay leaf, star anise and cinnamon bark.
- Bring to a simmer, cover and gently simmer for 25 minutes. Add the drained chickpeas and cook for another 10 minutes.
- Meanwhile cut the aubergine into bite-sized chunks.