This curry is one my favourite meals in the world. It is so unbelievably delicious that I can never quite get over how ridiculously healthy and nutrient dense it is. It is also super quick & easy to make; as soon as you have chopped the veg & got the ingredients heated, the curry really just needs to be left to work it’s own magic with the occasional stir! It is the perfect meal whether you’re making a casual dinner for one or cooking to impress. I often make this dish for friends as it tastes unbelievably good and is the ultimate compliment-winner, yet can be made in advance and left to one side to be re-heated so that there is no clattering of pots & pans once everyone’s arrived, and no mess to clear up once everyone’s gone home (similarly to my World’s Best Spaghetti Bolognese). If on a budget or you prefer to keep the recipe vegan, leaving out the prawns also makes the dish incredibly cheap to make. Result.

The chopped tomatoes reduce with the herbs & spices to create a wonderfully thick, rich tomato sauce, that envelopes an array of textures. The chickpeas and prawns provide a tender crunch, whilst the aubergine adds a soft, meaty mouthful and the spinach & tomato sauce melt-in-your-mouth. The firmness of the cubed avocado and chilled yoghurt compliment the curry beautifully and the meeting of hot & cold are a match made in your mouth!

In addition, this tasty recipe is a health explosion. Spinach is a superfood containing more protein gram-for-gram than a steak and more calcium than most dairy products! Spinach, aubergine & coriander contain plenty of iron, vitamin K and beta-carotene, whilst the tomatoes add vitamins A, C & E and potassium to the mix. All of the vegetables in this recipe contain antioxidants and have anti-inflammatory properties, wholly boosted by the fresh ginger & turmeric, which help prevent bloating and improve blood circulation. Chickpeas contain a huge amount of fibre, aiding digestion and keeping us satisfied for longer, whilst the chickpeas & prawns combined provide great sources of plant & animal-based protein. The combination of herbs & spices in this recipe makes it an excellent immune-booster, with the garlic & ginger being the main stars of the show, whilst the chilli & garam masala fire up the metabolism and give the curry a wonderful subtle kick.

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Chickpea, Aubergine, Tomato & Prawn Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 2 people
Ingredients
  • 250g prawns (optional)
  • 1 tbsp coconut oil
  • 400g (2 tins) chopped tomatoes
  • 400g (1 tin) chickpeas
  • 1 aubergine
  • 100g spinach
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp fresh grated ginger
  • 1 tsp chilli flakes
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 avocado (to serve)
  • Fresh coriander (to serve)
  • Natural (or coconut) yoghurt (to serve)
Method
  1. Chop the aubergine into bite size cubes & sprinkle with salt. Leave to one side to sweat for 30 mins.
  2. Finely chop the onion & crush the garlic.
  3. Place a deep frying pan over a medium-high heat.
  4. Add the coconut oil & onion and sauté for 5 mins until they turn a light golden colour.
  5. Add the garlic, ginger and a pinch of salt, & stir.
  6. In a different frying pan, dry fry the cumin, chilli flakes, turmeric & garam masala for 1 min.
  7. Add the dry fried spices to the other frying pan & stir.
  8. Add the tomatoes & chickpeas.
  9. Wash the salt off the aubergine cubes and add them to the frying pan. Leave to cook for 30 mins, stirring occasionally.
  10. After 25 mins, add the spinach (and prawns if using).
  11. (If the prawns are uncooked/frozen, cook the prawns in a separate frying pan & add them to the curry).
  12. Chop the avocado into small cubes.
  13. After 30 mins, turn off the heat.
  14. Serve with fresh coriander, salt & pepper, avocado cubes and natural (or coconut) yoghurt.
  15. Enjoy!