This warming aubergine curry is the perfect blend of tender, melt-in-your-mouth aubergine, spicy chilli and sweet tomatoes. It’s bursting with B vitamins and immune-boosting vitamin C, plus, aubergines are naturally low in fat and sodium so this is an ideal light, but satisfying dinner!
1. Add the oil into a frying pan over a medium high heat, add the aubergine and cook for ten minutes, stirring regularly.
2. Then lower the temperature to medium and add the onion, garlic and chilli, cook for another five minutes, or until the onion begins to soften.
3.Then add the tomato, stock and curry powder, give everything a good mix to combine and allow to cook for another ten minutes.
4. Finally add the chickpeas and cream, season to taste with salt and black pepper, give it another five minutes and then it’s done. Serve with rice, poppadoms or dairy free naan bread.
I hope you give this delicious aubergine curry a try! And if you do, be sure to tag the picture #AVogelRecipes on Instagram so we can see :)
With their high fibre content, aubergines help to support the digestive system and keep bowels healthy and regular. They also contain several important B vitamins which help maintain healthy skin and support the nervous system.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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