Aubergine, spinach and chickpea curry
Another healthy and delicious meal from the Stellenbosch Hydro cookbook
Aubergine, spinach and chickpea curry
Another healthy and delicious meal from the Stellenbosch Hydro cookbook
Cooking Instructions
- 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)
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