Description
A flavorful and creamy curry featuring diced aubergines, chickpeas, and coconut milk, spiced with harissa paste.
Ingredients
Scale
- 2 medium aubergines, diced
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400ml) coconut milk
- 2 tablespoons harissa paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh coriander, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
- Add the minced garlic and grated ginger. Cook for an additional 2 minutes, stirring frequently to prevent burning.
- Stir in the diced aubergines and season with salt and pepper. Cook for about 8-10 minutes, until the aubergines are softened and slightly browned.
- Add the harissa paste, ground cumin, and ground coriander. Mix well and cook for 1-2 minutes to blend the flavors.
- Pour in the coconut milk and add the chickpeas. Stir to combine all ingredients and bring to a gentle simmer.
- Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the curry thickens slightly.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh coriander, alongside cooked rice or naan.
Notes
- This curry can be made up to a day in advance and reheated.
- Adjust the level of harissa based on your spice preference.
- For added protein, consider adding more chickpeas or tofu.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg