Fancy a warming, hearty and rich curry for dinner? Go plant-based with this one-pot aubergine, chickpea and sweet potato curry full of gentle spice.
The combo of starchy and protein-rich veg and pulses make it super satisfying, while keeping the calories low - the whole dish comes in at just 201 cals per serving! It's a great one for batch cooking as it freezes well, so you've always got a tasty meal in minutes waiting for you. Whether you’re cooking for vegans, vegetarians or just fancy a meat-free meal, this curry’s a real crowd-pleaser. Serve it with rice or naan and dig in.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
210
Ingredients
2Tbsp.
olive oil
1 large onion, thinly sliced
1Tbsp.
garam masala
1Tbsp.
black onion seeds
11/2tsp.
ground turmeric
5cm piece fresh root ginger, peeled and grated
2
garlic cloves, crushed
1
large aubergine, cut into 2cm cubes
2
medium sweet potatoes, cut into 2cm cubes
2
x 400 g tins chopped tomatoes
410g
tin chickpeas, drained and rinsed
Large handful coriander, roughly chopped
Directions
Step 1Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min.
Step 2Stir in the aubergine and sweet potatoes and fry for 5min. Add the tomatoes and simmer for 15min, stirring occasionally, until the vegetables are tender.
Step 3Stir in the chickpeas and chopped coriander, then check the seasoning. Serve garnished with extra coriander.
Freeze ahead
Complete recipe. Cool, transfer to a freezer-safe container or bag and freeze for up to 3months. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
