pulled aubergine curry

Pulled Aubergine Curry

  • Vegetarian
Try this vegetarian curry made with pulled aubergine

  • 50 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 717.86 kcal
Protein 20.59 g
Fat 41.8 g

  • 3 aubergines
  • 4 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, sliced
  • 10 g diced ginger
  • 1 red chilli, sliced
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 250 g chickpeas
  • 500 ml water
  • 1 Knorr Vegetable Stock Pot
  • 200 ml coconut cream
  • a handful of chopped coriander

  1. Place the aubergines in a baking tray and season well with olive oil and salt. Bake at 200C for 40 minutes until very soft.

  2. Meanwhile, set a pan to medium heat, add the remaining olive oil, the onion, garlic, chilli, ginger, paprika, cumin, turmeric and coriander seed. Cook until soft, about 10 minutes, and add the chickpeas, 500ml of water and the Knorr Vegetable Stock Pot. Cover with a lid and cook for 30 minutes.

  3. Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Stir well to combine, bring back to a simmer then remove from the heat.

  4. Serve immediately with rice or warm naan bread.

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