Aubergine and chickpea masala with brown rice
Soft roasted aubergine and chickpeas in a rich tomato masala sauce. A big bowl of proper curry house flavour.
- Time55 min
- LevelEasy
- Costabout £1.20 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tbsp of the oil and half the salt on a large tray. Roast for 25 minutes until soft and browned at the edges.
25 min - 2
Meanwhile cook the rice following the packet, about 25 minutes. Drain and keep warm.
25 min - 3
Heat the last tbsp of oil in a wide pan. Fry the onion for 6 minutes until soft.
6 min - 4
Add the garlic, ginger, cumin, ground coriander, garam masala and chilli. Stir for 1 minute.
- 5
Pour in the tomatoes, chickpeas, water and remaining salt. Simmer for 15 minutes until thick and glossy.
15 min - 6
Fold in the roasted aubergine and simmer for 3 minutes more. Scatter with fresh coriander and serve with the rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.