Vegan Curry with Chickpea and Aubergine

This Vegan Curry with Chickpea and Aubergine combines tender chickpeas and
succulent aubergines engulfed in a rich tapestry of spices, creating a
comforting and quick weeknight dinner meal.

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
3 hours, 50 minutes

Course:

Dinner Lunch

Cuisine:

Indian

Instructions

1 Heat the olive oil in medium-sized pot and add the onions. Braise until soft.
2 Add the garlic, cubed aubergine, and carrots and cook with the lid closed until
they are soft and tender. Stir occasionally so it doesn't butn
3 Add all the spices and cook for 3 minutes. Keep stirring and ensure there is
enough moisture in the pan. Add a splash of water at this point.
4 Add liquidized tomato and cook for 10 minutes on medium heat.
5 Add coconut cream and cook for about 5 min. Add water to the curry if it's too
thick.
6 Serve with rice or rotis and fried fish or smoked fish. Enjoy!

Vegan Curry with Chickpea and Aubergine

Course:

Cuisine:

🧂 Ingredients

Instructions

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