Aubergine, Peanut & Chickpea Curry in a Hurry

"Along with the aubergine, this dish provides a good source of prebiotic fibre to keep your gut microbiome happy. Chickpeas are also a great source of protein and immune supporting zinc and more fibre here too!"

- Julie Stewart

Ingredients

(serves 2 generous portions)

• 150g brown basmati rice
• 2 aubergines chopped into 1” cubes
• 5ml olive oil
• 1 onion finely chopped
• 1 garlic clove finely chopped or crushed
• 1 bunch coriander
• 1 400g can or carton chickpeas
• 1 tbsp madras curry powder
• 1 400g can chopped tomatoes
• 1 tbsp vegetable stock
• 200ml coconut milk
• 2 tbsp smooth peanut butter
• Optional: 1 teaspoon black onion seeds (nigella seeds) and a tablespoon of plain plant-based yoghurt to serve

Method

1. Heat an oven to 200◦C.
2. Rinse the rice, boil up 300ml water in a saucepan and bring to boil, then stir in rice to pan. When boiling, lower the heat to medium, and pop on a lid.
3. Put the aubergine on a baking tray, and drizzle with a small splash of oil. Season with pepper and toss to coat. Pop in oven and roast until charred and softened (about 15-20 mins).
4. Add a splash of water to a frying pan - once sizzling, add the onion to the frying pan, and cook until soft for about 5 minutes, stirring occasionally.
5. Add the garlic to the pan and stir in the curry powder. Cook for one minute.
6. Add the chickpeas to the pan and stir until coated in the curry spices.
7. Pour in chopped tomatoes and coconut milk. Add the stock powder and stir to dissolve - you can add in a little more water if the consistency is too dry.
8. Bring to the boil, then lower the heat and simmer until thickened slightly.
9. Stir in the peanut butter to the pan. Add coriander (saving some for garnish) and mix well, then gently add in the roasted aubergine.
10. Stir the black onion seeds through rice and add a spoonful of yoghurt to curry to serve