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’.
4 people10 minutes10 minutes
drained and rinsed
0.5 - Lime
3 - Spring Onions
1 - SuperValu Aubergine
or courgette, cut into small pieces
1handfullSuperValu Fresh Coriander
50gSuperValu Fresh Coriander
1 - SuperValu Fresh Ginger
thumb-sized piece, peeled and chopped
0.5 - SuperValu Fresh Red Chilli
deseeded and chopped
0.5tspSuperValu Smoked Paprika
1tbspSuperValu Tomato Purée
2tbspToasted Almond Flakes
For the Paste:
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.