This is such a quick and simple curry to make, it’s ideal for a mid-week dinner and easy to make extra and save for lunch the next day. It’s also great to freeze, which is always good knowing you’ve got a tasty and nutritious meal ready to dive into when time’s short!
The best part of the curry is adding the lime. It’s such an important part of this dish, it really brings the flavours to life – so don’t skip that bit!
Here’s how I made it…
- 400ml tin of coconut milk (I used the reduced fat version)
- 400g chickpeas, cooked
- 1 aubergine
- 1/2 red pepper
- 200ml of stock (chicken or vegetable)
- 1 clove of garlic, crushed
- 1 tsp of chopped ginger
- 1 tsp of ground cumin
- 1 tsp of garam masala
- 1/2 tsp of turmeric
- 1 tsp of chilli flakes
- 1 tsp of tamari (soy sauce)
- 1 tsp of maple syrup
- juice of half a lime
- ground black pepper to season
- handful of fresh basil
In a medium pan, add the coconut milk, garlic, ginger and stock. Dice the aubergine and red pepper into small cubes and stir in. Next add the dry spices (cumin, garam masala, turmeric and chilli flakes) and stir well. Leave to simmer for 10 minutes.
Drain the chickpeas and rinse, add to the pan with the tamari sauce and maple syrup and leave to cook for a further 5 minutes. Just before serving, squeeze in the lime juice and season with ground pepper.
Serve with rice and garnish with fresh basil.