Aubergine, Sweet Potato & Chickpea Tikka Masala
Aubergine, Sweet Potato & Chickpea Tikka Masala
serves 3 cooks in 1hr difficulty two

Curries have always held a special place in my heart, they bring back fond memories of my childhood, sitting around the dinner table on a Friday night having our weekly takeout from the local Indian restaurant. Though both myself and my family have come on bounds with what we eat, and wouldn’t get takeout now, we are all still huge curry lovers. So much so, it has been our Christmas meal many a year! The comfroting, warming, spice from curries make it my ideal meal for a cosy evening in.

The Ingredients

1 large aubergine

2 sweet potatoes

1x 14oz can of chickpeas

1 red onion

1 clove of garlic

1 1/2 cups passata

1/3 cup coconut cream

1 teaspoon cumin

1/2 teaspoon garamasala

1/2 teaspoon paprika

1/2 teaspoon coriander

1 cup of brown rice

Method

Preheat the oven to 190c/350F

Put the brown rice in a pan with 2 cups of boiling water, bring to the boil and simmer for around 30 minutes until the waters soaked up and the rice is soft and fluffy.

Meanwhile peal and chop the sweet potato into bite sized pieces, and slice the aubergine into cubes. Drain and rinse the chickpeas. Add all of these to a roasting tray, drizzle with olive oil and put them in the oven to roast for around 30 minutes.

Mince the onion and crush the garlic. In a pan add some olive oil and sautee them until the onions are soft. Add in the spices and stir for a further two minutes. Add in the roasted vegetables, the passata and coconut cream. Keep stirring until it’s piping hot.

Serve over brown rice.

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