Healthier Me

Aubergine, Sweet Potato and Chick Pea Curry

Posted on 17th January 2012 | There are 0 comments. Why not be the first?

I've been making chickpea curry with potato for a long time now, but I found a recipe whilst browsing the internet that suggested sweet potato instead. Sweet potato has lots of antioxidants and is really healthy, so it sounded like a good idea! The aubergine helps add to the texture, although tends to break down. I use coconut oil to fry with as again, it's a healthier oil that doesn't saturate easily. It doesn't taste of coconut unless you use the extra virgin variety, so you can use it savoury dishes. My recipe is a little bit vague admittedly, but it's very forgiving so you can throw in extra ingredients or swap in with what you've got to use up. Serves about 6 portions.

• 1 onion, chopped
• 1.5 teaspoons turmeric
• Big lump of ginger (about 5cm), grated or finely chopped
• 2-3 garlic cloves, finely chopped
• 1 aubergine, chopped into cubes (the smaller they are, the more they break down in the cooking)
• 2 sweet potatoes, chopped into cubes (smaller cubes take less time to cook)
• 2 tins chopped tomatoes
• 1 tin chickpeas, rinsed
• 1 fresh chili, finely chopped
• Black pepper to taste
• Coconut or olive oil for frying

Heat the oil in a pan and fry off the onion, chili, turmeric and garlic for about 5-10 minutes until soft. Add in the aubergine and sweet potato and cook for a further 5-10 minutes, stirring to prevent from sticking in the pan. Add the tomatoes and chickpeas and turn down the heat, until it's just simmering. Cook until the sweet potato is soft, stirring occasionally. I tend to put a lid on the pan to stop it drying out too much. Serve with short grain brown rice and garnish with fresh coriander.

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