Aubergine, spinach and chickpea curry

Name: Aubergine, spinach and chickpea curry
Total time: 1800 s
Yield: 4 people
Cuisine: South African
Ingredients: 1 onion; 1 tomato; 2 cloves garlic; 1 large aubergine; Half a can of coconut cream; 200 g spinach; 1 Tbs curry powder; 1 can chickpeas; Serve with some rice; Salt and pepper to season

Shelly Zevio @ShellyZevio

Another healthy and delicious meal from the Stellenbosch Hydro cookbook

Shelly Zevio @ShellyZevio

Another healthy and delicious meal from the Stellenbosch Hydro cookbook

Saved

Ingredients

30 minutes

4 people

1onion
1tomato
2 clovesgarlic
1large aubergine
Halfa can of coconut cream
200 gspinach
1 Tbscurry powder
1 canchickpeas
Serve with some rice
Salt and pepper to season

Saved

Steps

30 minutes

1

Roast the aubergine with 2 cloves of garlic for 15 minutes. You can use chickpeas straight from the can, but I prefer to crisp them for 5 minutes in the air fryer
2

Dice onion and fry in a bit of olive oil until translucent. Add 1 Tbs curry powder and a little water (enough to make a paste). Add diced tomato and sauté for about 5 minutes.
3

Add half a can of coconut cream and aubergine and cook on low heat for 5 minutes. Add 200g spinach and cook for another 5 minutes.
4

Add the chickpeas. Cool for another 5 minutes and then leave to rest (the flavours intensify the longer you leave it and it is a good meal to make ahead of time and then re-heat in the microwave or on the stove)