Aubergine And Chickpea Curry Jamie Oliver

Ingredients

This aubergine and chickpea curry by Jamie Oliver is a delicious and healthy meal for any night of the week. It’s a vegan friendly recipe, which is great for anyone looking to cut down on their meat intake. The ingredients you’ll need for this recipe are as follows: 2 large aubergines, 2 400g cans of chickpeas, 2 red onions, 2 cloves of garlic, 2 tablespoons of tomato puree, 2 tablespoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1 tablespoon of light muscovado sugar, 2 tablespoons of red wine vinegar, 1 400g can of chopped tomatoes, 1 400g can of coconut milk, a good bunch of fresh coriander, 2 limes, and a little olive oil.

Instructions

To make this aubergine and chickpea curry, begin by preheating your oven to 200°C/400°F/gas 6. Cut the aubergines into large chunks, and place them onto a baking tray. Drizzle with a little olive oil, and season with salt and pepper. Roast in the oven for 25 minutes, or until the aubergines are golden brown and cooked through. Meanwhile, finely dice the red onions and garlic, and heat a tablespoon of olive oil in a large saucepan. Add the onions and garlic, and cook for a few minutes until softened. Add the tomato puree, ground cumin, ground coriander, smoked paprika, light muscovado sugar, and red wine vinegar. Cook for a few more minutes, then add the chopped tomatoes and coconut milk. Simmer for 10 minutes until the sauce has thickened, then add the roasted aubergines and chickpeas.

Continue to simmer for 10 minutes, then stir through a good bunch of fresh coriander, and the juice of 2 limes. Serve with a few wedges of lime, and some fluffy basmati rice or naan bread.

Nutrition

This aubergine and chickpea curry is a great source of nutrition. The aubergines are a good source of dietary fibre, which helps to keep your digestive system healthy and can also help to reduce your cholesterol levels. The chickpeas are an excellent source of plant-based protein, and are also rich in vitamins and minerals such as potassium, magnesium, and zinc. The tomatoes contain lycopene, which is a powerful antioxidant that can help protect your cells from damage. The coconut milk is a great source of healthy fats, which can help to keep your heart healthy. This dish is also vegan friendly, so it’s a great option for anyone looking to cut down on their meat intake.

Serving Suggestion

This aubergine and chickpea curry is best served with some fluffy basmati rice or naan bread. It’s also delicious served with a side of steamed vegetables, such as broccoli or green beans. You could also add some cooked chicken or beef to the dish, if you’re not vegan. This dish can be enjoyed hot or cold, and is great for lunch or dinner.