Thai chickpea and aubergine curry recipe
For a lighter take on a curry, try this vegan Thai-inspired recipe with reduced fat coconut milk, chickpeas and aubergines. Coriander leaves are stirred in just before serving to preserve their zesty, fresh taste.
See method- Serves 4
- 5mins to prepare and 30mins to cook
- 235 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 500g aubergines
- 2tbsp groundnut oil
- 3tbsp Thai green curry paste
- 1 green pepper, de-seeded and sliced
- 400g reduced fat coconut milk
- 400g chickpeas, drained and rinsed
- 1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways
- 1 pack fresh coriander leaves
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Shop ingredientsEach serving contains
- Energy
- 985kJ 235.0kcal
- Fat
- 16g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 16.2gProtein 6.9gFibre 7.3g
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- Cut the aubergines into 2cm thick rounds, then halve them. Put the aubergine on a plate and brush lightly with 1½ tbsp of the oil. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. Set aside.
- Heat the remaining oil in a large lidded non-stick frying pan. Add the Thai green curry paste and green pepper and stir for a minute over a medium-high heat until fragrant, before adding the aubergine pieces and stirring for a minute to coat.
- Stir in the coconut milk and chickpeas, return to simmer and put the lid on. Cook for 15-20 minutes or until vegetables are soft. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Lightly stir in the coriander leaves and serve immediately.
- Tip: Try serving each portion with jasmine rice and a sliced beef tomato salad with a light French dressing.
- See more Thai recipes
