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tbsp 5 - 6 tablespoons olive oil
- 1
medium aubergine, cut into chunks a bit bigger than bite-sized
- 1
medium onion, chopped
A generous thumb-sized piece of fresh root ginger, peeled
- 2 Tbsp.
garam masala or mild curry paste
- 400 g
can chickpeas, drained and rinsed
- 1
large sweet potato, peeled and cut into bite-sized chunks
- 400 g
can chopped tomatoes
- 400 ml
can coconut milk
Small bunch of fresh coriander
Small handful of fresh spinach leaves
- 150 g
tub Greek-style natural yogurt (optional)
- Step 1
Heat about 4tbsp of the olive oil in a large non-stick pan and fry the aubergine until golden brown and beginning to soften. Lift out on to a plate with a draining spoon, then add another 1-2tbsp olive oil to the pan and fry the onion over a medium heat for at least 10min until soft and deep golden.
- Step 2
Coarsely grate the ginger into the onion, stir for 2min, then add the garam masala. Reduce the heat a little and cook for 1-2min.
- Step 3
Add the aubergine, chickpeas, sweet potato, tomatoes and coconut milk to the pan. Bring to the boil, then simmer gently until the sweet potato is just tender - about 10-12min.
- Step 4
Taste and add seasoning. Just before eating, tear the coriander into rough pieces and stir into the curry with the spinach leaves – they’ll wilt in the heat of the pan. If you want to, top with generous spoonfuls of Greek-style yogurt.
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Tip
If you've never bought sweet potatoes, the ones to look out for (and the type most supermarkets sell) are those with yellow flesh and a mellow, nutty flavour. Some markets and Asian greengrocers sell a white-fleshed variety, which tends to be a little sweet and starchy. Dried peas and pulses are cheaper than canned ones. If you have time, soak 100g (31/2oz) dried chickpeas overnight in cold water. Drain, then cook in boiling water the next day according to the packet instructions, ready to add to the curry.
Per Serving:
- Calories: 570
- Total carbs: 34 g
- Total fat: 43 g
- Saturated fat: 22 g
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”!).
