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
2Tbsp.
olive oil
1 large onion, thinly sliced
1Tbsp.
garam masala
1Tbsp.
black onion seeds
11/2tsp.
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
410g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
