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Aubergine and chickpea curry

Quick and nourishing curry!

Vegan, nut free, gluten free, soy free | Serves 2 | MAIN


  • 1 large aubergine (eggplant), cut in large cubes
  • 2 tablespoons of olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, crushed
  • 2 tablespoons of tomato paste
  • 4 tablespoons of tomato juice (passata)
  • 1 bay leaf
  • 1x 230g chickpeas (drained weight), drained and washed
  • 1/2 teaspoon of each curry powder, smoked paprika, ground coriander, garlic granules, oregano, dried parsley and chili flakes
  • 1/2 teaspoon of Dhow Nature Foods ginger (10% discount code: DHOWLIKENATALI)
  • Salt and pepper to taste
  • Handful of fresh parsley, chopped


  1. In a pot, on a medium heat, add the aubergines with 100ml of boiling water.

  2. Bring to boil, cover and steam for 2 minutes.

  3. Turn the aubergines, add 50ml of boiling water (the previous water must be evaporated) and cover again for a minute. This will help the aubergines cook fast without soaking too much oil.

  4. Remove the lid, most of the water should be evaporated, add the oil, onions and garlic, stir and sauté until the onions are translucent.

  5. Add the tomato paste, tomato juice, bay leaf, chickpeas and all the herbs and season well. Add some water if everything has been evaporated.

  6. Stir, lower the heat, cover and cook for 10-15 minutes stirring occasionally.

  7. Check the seasoning and serve with quinoa and fresh parsley.

Happy cooking everyone!


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