RECIPE OVERVIEW
Our version is based on chickpeas and aubergines, but if you don’t like aubergines, you can replace it with a courgette. It’s rich, creamy and surprisingly ‘meaty’.
Ingredients
Serves: 4 people
-
800 g Chickpeas
drained and rinsed -
400 g Chopped Tomatoes
-
400 g Coconut Milk
full-fat -
1 tbsp Coriander Seed
-
1 tsp Garam Masala
heaped -
2 cloves Garlic
chopped -
0.5 - Lime
juice only -
1 tbsp Olive Oil
-
1 tsp Salt
-
3 - Spring Onions
thinly sliced -
1 - SuperValu Aubergine
or courgette, cut into small pieces -
1 handfull SuperValu Fresh Coriander
chopped -
50 g SuperValu Fresh Coriander
chopped -
1 - SuperValu Fresh Ginger
thumb-sized piece, peeled and chopped -
0.5 - SuperValu Fresh Red Chilli
deseeded and chopped -
0.5 tsp SuperValu Smoked Paprika
-
1 tbsp SuperValu Tomato Purée
-
2 tbsp Toasted Almond Flakes
For the Paste:
-
1 tbsp Cumin Seeds
To Serve:
-
2 tbsp Soy Yogurt
Method
- To make the paste, put the cumin and coriander seeds in a dry frying pan set over a high heat. Cook for 3 to 5 minutes, stirring regularly, until the cumin seeds start to pop. Put the toasted seeds in a blender with the rest of the paste ingredients and blitz until smooth.
- Heat the olive oil in a large frying pan set on a high heat. Add the aubergine and fry for 5 minutes. If it starts to stick, add a few tablespoons of the paste. Add the spring onions, chickpeas, coconut milk and the rest of the paste and cook for 1 or 2 minutes to heat through, then stir in the coriander and lime juice.
- Ladle into bowls and serve with a small dollop of soy yogurt and toasted flaked almonds on top.
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