Aubergine & Chickpea Curry

  • 350 grams aubergine (medium size )
  • 200 grams chickpeas (drained )
  • 130 grams green beans (trimmed & cut in half)
  • 100 grams onion (finely diced )
  • 1 tbsp chopped chilli or to taste (optional )
  • 1 tbsp coriander (finely chopped )
  • 1 clove garlic (minced )
  • 40 grams red curry paste
  • 1.5 tbsp oil
  • 400 ml coconut milk (low fat)
  1. Cut the stalk of the aubergine, cut in half lengthways then cut into 8 strips

  2. Season with salt & fry in 1 tbsp oil over a medium heat for 3-4 minutes until brown and soft

  3. Remove aubergine and set aside and fry onion in remaining oil for 1 minute until softened

  4. Add garlic and habanero and fry for 1 minute

  5. Add curry paste and cook for 1 minute

  6. Add coconut milk and mix well then add the aubergine and chickpeas and cook for 2 mins

  7. Add the green beans and cook for 2-3 minutes until cooked and sauce thickened

  8. Add coriander, season to taste and serve

  • You could serve with chicken or fish
  • Can be made in bigger batches as part of meal prep