Golden Chickpea and Aubergine Peanut Curry

Gorgeous, creamy curry with an amazing peanut flavour will brighten up anyone’s day! This heavenly recipe was put together by Amy from @nourishing.amy . It is healthy and easy for those looking to make a quick meal. Most of the ingredients for this curry can be easily found in any kitchen!

We let the creator introduce her dish: “I hope you will love this Golden Chickpea and Aubergine Peanut Curry, it is nourishing, warming and wholesome with an array of flavours, textures and colours. It is mild and creamy yet fruity and vibrant with a lovely nutty flavour. It comes together in 25 minutes while you cook some rice and serve with extra nuts, fresh herbs and yoghurt.”

Amy also has a blog that contains many other vegan recipes!

25 mins

3-4 people

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INGREDIENTS

2 Tbsp. Mr Organic Olive Oil

1 red onion, diced

3 garlic cloves sliced,

1 thumb size piece ginger, peeled and grated

1 aubergine, cubed,

300g fresh tomatoes, chopped,

1/2 tsp. turmeric

1/2 tsp. smoked paprika

1 tsp. ground cumin

Salt and pepper, to taste

200ml coconut milk

2 Tbsp. Mr Organic Tomato Puree

3 Tbsp. peanut butter

1 tin Mr Organic Chickpeas

2 large handfuls spinach, chopped

to serve: Mr Organic Rice, toasted peanuts, coriander or parsley, coconut yoghurt ,

METHOD

1. Heat a large frying pan and add the olive oil. Fry the onion and garlic for 5 minutes until softening before adding the ginger and aubergine cubes.

2. Add in the tomatoes, turmeric, paprika, cumin and some salt and black pepper. Fry for 2 minutes until really fragrant.

3. Stir in the coconut milk, tomato puree and the peanut butter until smooth. Add in the chickpeas and simmer for 10 minutes. Season with salt and black pepper.

4. Now add in the spinach and allow to wilt for 5 minutes.

5. Serve the Golden Aubergine and Chickpea Peanut Curry with cooked rice, a sprinkling of toasted peanuts, chopped fresh herbs and coconut yoghurt. Leftover curry will keep in the fridge for up to 3 days and in the freezer for a few months.