Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry. This inspired version uses these same Thai flavors, but adds … Add the creamed coconut, chickpeas and tomatoes and simmer for 10 mins until the sauce has thickened. Serve with freshly cooked rice. 1/4 tsp cumin seeds. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Add the desiccated coconut and cook for a further 2 mins. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. 3 tbsp olive oil. Hot & Spicy Turkey Keema Curry. Add the dissolved cornflour to thicken the sauce and cook for a further 1 minute. You can make this curry with prawns, too. Roasted vegetable curry. Add the Thai green curry paste and green pepper - stir for a minute over medium-high heat until fragrant, then add the aubergine pieces and stir for a minute to coat. Add them to a baking tray, and cover with 1 tsp oil and a pinch of salt. Add the curry paste mixture and fry, stirring now and again, for 3–5 minutes until cooked through and fragrant. About Us Any leftover aubergine sweet potato curry curry can be kept in … Dissolve the creamed coconut in a jug with 200ml boiling water. I like to use my homemade Thai green curry paste (see footnote) to make this chicken and aubergine curry but if you are short on time, the supermarket versions are really good these days. Stir well, add salt to taste, and cover. Add the coconut milk and stock and bring to the boil. Let the eggplant … Carbohydrate 16.2g Stir to coat the aubergine evenly. 1 can chick peas. Fibre 7.3g. Add the vegetables and cook for 2 minutes. Serve the red Thai aubergine and chickpea curry on two warm plates alongside the black rice and the coconut green beans. It’s also naturally vegan, gluten free, and loaded with protein. Lightly stir in the coriander leaves and serve immediately. If you don't have aubergine, try using courgettes, Please enter a valid UK or Ireland mobile phone number, 1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways. Simply add cooked prawns to sauce for just a few minutes before serving. Recipe for two people, halve the ingredients for one person. Heat ½ tbsp oil in a large pan, preferably non … 4 garlic cloves, diced. Heat oil in a large wok or skillet over medium heat. Add the spice paste, the chickpeas, and 1/2 cup of water. FAQs While the curry cooks, put the rice on to boil, as instructed on the packaging. Cook for 5 mins, turning frequently. 2. Put on a plate then brush lightly with 1½ tbsp of the oil. Peel and finely chop or grate the ginger and finely chop the garlic. 1134 calories • 176g carbs • 41g fat • 36g protein. https://www.bbc.co.uk/food/recipes/spinachaubergineandc_88020 Drain the chickpeas. Cook for 15-20 minutes or until vegetables are soft. of the reference intake On the side? Cut the aubergine into 2cm pieces and roughly chop the tomatoes. Stir in the red Thai curry paste and cook for 1 minute before adding the coconut milk, stock, fish sauce, lime leaves and lemongrass. 1 tomato, cut into eighths. This recipe is vegetarian, vegan and … Trim the green beans and slice in half widthways. 1 1/2 tsp chili powder. to taste. An all in one pot hearty family meal ready in just one hour! Cut the aubergines into 2cm thick rounds, then halve them. Add eggplant, lime leaves, fish sauce, brown sugar. Melt the butter in a wide skillet over medium-high heat. Protein 6.9g Aubergine and Sweet Potato Curry Recipe. Add the vegetables to the curry and simmer for 4–5 minutes, until the vegetables are tender. Curry is an easy and quick dinner recipe for busy days. Vibrant black rice and coconut-sizzled green beans. https://app.mindfulchef.com/recipe/vegan/red-thai-aubergine-and-chickpea-curry Add the eggplant back into the pan and turn the heat to low. 3. For the curry 2 x 400ml tins coconut milk 400g aubergine, cut into 2cm x 2cm chunks 800g sweet potatoes, peeled and cut into 3cm x 3cm chunks 1 handful dried coconut slices, to garnish serves 4. The paste is typically made with red chilies, garlic, lemongrass, and other herbs and spices (source), making it spicy and fragrant! Sweet Potato & Chickpea Curry. 5. Meanwhile, remove the stalks from the cauliflower and cut into small florets. 1 1/2 tsp coriander powder. 1. Recipes Season with a pinch of sea salt. 7. Heat the oil in a large wok or frying pan and fry the chicken and onion for 5 minutes. Adapted from Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry Continue to simmer until eggplant is tender and chicken is … Using the same skillet, heat the olive oil. Taste and if desired, add additional curry paste, salt, pepper, etc. Tip - Try serving each portion with a sliced beef tomato side salad with light French dressing and 4tbsp Jasmine rice – adds 150 calories. Put the onion, garlic, ginger and … 1 lb eggplant, chopped. The curry … I really enjoy connecting with you all and if you’ve tried my Squash, Aubergine and Chickpea Curry … Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck on bits. Contact Us Simmer, adding more water if the sauce seems too thick, until the eggplants are tender. Preheat the oven to 190 C / 175 C fan oven / 375 F. Dice the aubergine in bite sized pieces. Squeeze over the juice from the lime, to taste. 1/2 tsp mustard seeds. Simmer for 25-30 mins until cooked. 1. https://realfood.tesco.com/recipes/thai-chickpea-and-aubergine-curry.html Add onion and curry paste; cook and stir until … Boil a kettle. Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. Set aside. 1/4 tsp turmeric. Chickpea curry with spinach and potatoes This easy vegan curry serves four people and makes for a wholesome midweek meal packed with chickpeas, spinach and fragrant spices. 1 tbsp ginger, diced. Heat a frying pan with 1 tsp oil on a medium heat and add the green beans. Heat a large pan with 2 tsp oil on a medium heat, fry the aubergine for 5 mins, then stir in the ginger, garlic and the red Thai curry paste. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Reduce the heat to a simmer, add the aubergines and most of the chilli and cook for 15–20 … 1 can coconut milk. … Click to Tweet. Taste for sweetness, saltiness etc, and correct if needed. I didn’t roast all of the vegetables for this Thai red curry – only the aubergine … Cook for a further 2 mins until the aubergine has softened. Thai Red Curry with Eggplant and Sweet Peppers: A one pot simple weeknight curry that comes together in about 30 minutes and is freezer friendly too! You should receive a text message shortly. Before you comment please read our community guidelines. Once melted and frothy, add the cauliflower … Drain the cooked rice and divide between four bowls, and serve with the curry. Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Heat remaining oil in a large lidded non-stick frying pan. Stir in the coconut milk and chickpeas, return to simmer and put the lid on. But a really easy way to really take your curry up a notch is to roast the vegetables first.Roasted veggies are the best.. Blog, Hot smoked salmon, courgette & herby yoghurt, Sticky tamarind & ginger tofu with mangetout, Chicken, mango & lentils with tikka drizzle, Dukkah crusted fish & harissa vegetable bake, Teriyaki salmon with vegetable fried rice, Vietnamese noodle salad with turkey & peanuts, Baharat chickpeas, apricot & parsley rice, Sri Lankan coconut prawn curry & black rice. Halve the aubergines, then cut each half into wedges. Add the chickpeas and enough water or chickpea … EGGPLANT AND CHICKPEA COCONUT CURRY. 3 small shallots, diced. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Method In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. 4. Chop the Add the garlic and ginger and cook over … Fibre-rich chickpeas soak up flavour brilliantly in this decadent twist on a Thai curry, enriched by gooey aubergine and velvety creamed coconut. It’s hard to make a bad Thai red curry, especially when you’re using a shop-bought curry paste. For every Mindful meal sold, we donate a school meal to a child living in poverty. If you’re looking for more curry inspiration, why not try some of these: Sri Lankan Lamb Coconut Curry. Bring coconut milk to a boil, add chicken, then simmer for 8-10 minutes until chicken is opaque. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 … Really take your curry up a notch is to roast the vegetables are tender Thai red curry, by! A bad Thai red curry, especially when you ’ re Using a shop-bought curry paste the. Desired, add salt to taste coconut curry and sweet potato Chickpea coconut and... And add the creamed coconut in a large wok or skillet over medium-high heat oil on a plate brush! 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