SATURDAY COOKING: EGGPLANT AND CHICKPEA CURRY

From “Delicious: Home cooking”.

EGGPLANT AND CHICKPEA CURRY

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1 large eggplant (about 500g)
1 tbs sunflower oil
1 onion, chopped
2 tbs medium curry powder
400g can chopped tomatoes
400g can chickpeas, rinsed, drained
150g baby spinach
2 tbs mango chutney, plus extra to serve

Method:

  1. Preheat the oven to 200C.
  2. Prick the eggplant all over with a fork and place on a baking tray. Roast for 30 minutes or until tender and starting to collapse. Cool slightly.
  3. Meanwhile, place the oil in a deep frying pan (with a lid) over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the curry powder and cook, stirring, for 1 minute. Stir in the tomato, chickpeas and 200ml water, then reduce the heat to low, cover and simmer for 10 minutes or until fragrant.
  4. Chop the eggplant and stir into the curry with the spinach and mango chutney. Cook, uncovered, for 2-3 minutes until the spinach has wilted. Season, then serve with basmati rice, pappadums and extra mango chutney.
  5. Eat!

This a very simple recipe to make.
I cooked the curry in a small casserole dish. I didn’t have mango chutney, so I added a bit of eggplant chutney. Wash the spinach. And make sure you roast the eggplant long enough so it is soft, it gives a nice smoky flavour to the dish.

 

2 thoughts on “SATURDAY COOKING: EGGPLANT AND CHICKPEA CURRY

  1. Just right for the cooler autumn nights! For those of us who don’t eat curry, what flavouring could we substitute?

    1. You can use other spices to make it Moroccan-style. Instead of the curry, use ground cumin, ground coriander and ground cinnamon (or cinnamon stick). You can add some preserved lemons as well and some saffron if you like the flavour.

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