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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • 1 mall chilli deseeded
  • 2 cm turmeric root or ½ tsp turmeric powder
  • 1 inch piece of ginger
  • 1 carrot
  • 450 g small potatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Garam masala
  • 1 small piece of cinnamon bark
  • 1 star anise
  • 1 bay leaf
  • 1 tin plum tomatoes
  • 500 ml vegetable stock approx..
  • 1 tin chickpeas
  • For the fried aubergine:
  • 1 medium aubergine
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika or 50/50 chilli powder
  • 2 pinches of turmeric
  • Salt and pepper
  • Vegetable oil to cook
  • To serve: coconut cream or single cream chopped coriander leaves& lime juice

Method
 

  1. Finely chop the onion, ginger, chilli and garlic. Dice the carrot. Cut the potatoes into bite-sized pieces.
  2. Heat the oil in a large saucepan and gently fry the onion for 5 minutes.
  3. 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.
  4. Season with salt and pepper, then add the bay leaf, star anise and cinnamon bark.
  5. Bring to a simmer, cover and gently simmer for 25 minutes. Add the drained chickpeas and cook for another 10 minutes.
  6. Meanwhile cut the aubergine into bite-sized chunks.