Fancy a warming, hearty and rich curry for dinner? Go plant-based with this one-pot aubergine, chickpea and sweet potato curry full of gentle spice.
The combo of starchy and protein-rich veg and pulses make it super satisfying, while keeping the calories low - the whole dish comes in at just 201 cals per serving! It's a great one for batch cooking as it freezes well, so you've always got a tasty meal in minutes waiting for you. Whether you’re cooking for vegans, vegetarians or just fancy a meat-free meal, this curry’s a real crowd-pleaser. Serve it with rice or naan and dig in.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
210
Ingredients
2 Tbsp. olive oil
1 large onion, thinly sliced
1 Tbsp. garam masala
1 Tbsp. black onion seeds
1 1/2 tsp. ground turmeric
5cm piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
1 large aubergine, cut into 2cm cubes
2 medium sweet potatoes, cut into 2cm cubes
2 x 400 g tins chopped tomatoes
410 g tin chickpeas, drained and rinsed
Large handful coriander, roughly chopped
Directions
Step 1Heat the oil in a large pan over medium heat. Add the onion and cook for 10min until softened. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min.
Step 2Stir in the aubergine and sweet potatoes and fry for 5min. Add the tomatoes and simmer for 15min, stirring occasionally, until the vegetables are tender.
Step 3Stir in the chickpeas and chopped coriander, then check the seasoning. Serve garnished with extra coriander.
Freeze ahead
Complete recipe. Cool, transfer to a freezer-safe container or bag and freeze for up to 3months. To serve, defrost in fridge and reheat in a pan until piping hot. Complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
