two bowls filled with food on top of a wooden table

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Vegan Roasted Aubergine & Chickpea Curry - Cupful of Kale

Name: Vegan Roasted Aubergine and Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 Aubergines (about 500g); 1 tin Chickpeas; 1 Chilli, red; 1 Handful Coriander, fresh; 4 Garlic cloves; 1 inch Ginger; 2 Red onions; 1 tin Tomatoes; 1 tbsp Brown sugar; 1 tbsp Curry powder, medium; 1 tbsp Garam masala; 1 tsp Turmeric; 1/2 tsp Cumin, ground; 1 tsp Cumin seeds; 1 Drizzle Cream, vegan; 3 Curry, dried leaves

285 ratings

· 45min · Vegetarian, Gluten free · 4 servings

Make this delicious vegan curry with roasted aubergine and chickpeas. Serve as a main alongside rice and poppadoms or as a side with a dhal. Topped with fresh coriander and a drizzle of vegan cream. Ready in 45 mins.

Cupful of Kale

Ingredients

Produce

• 2 Aubergines (about 500g)

• 1 tin Chickpeas

• 1 Chilli, red

• 1 Handful Coriander, fresh

• 4 Garlic cloves

• 1 inch Ginger

• 2 Red onions

• 1 tin Tomatoes

Baking & Spices

• 1 tbsp Brown sugar

• 1 tbsp Curry powder, medium

• 1 tbsp Garam masala

• 1 tsp Turmeric

Nuts & Seeds

• 1/2 tsp Cumin, ground

• 1 tsp Cumin seeds

Dairy

• 1 Drizzle Cream, vegan

Frozen

• 3 Curry, dried leaves

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