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Red Thai aubergine and chickpea curry

Give this one a try if you've got more time to spare!

Course Main Course
Cuisine Thai
Keyword aubergine, chickpea, curry, thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 719 kcal
Author Mindful Chef

Ingredients

  • 240g (8oz) chickpeas drained
  • 80g (3oz) green beans
  • 1 aubergine
  • 1 lime
  • 2 tbsp red Thai curry paste
  • 2 tomatoes
  • 2 tsp desiccated coconut
  • 4cm (1½in) piece of fresh ginger
  • 30g (1oz) creamed coconut
  • 100g (3½oz) black rice
  • sea salt and freshly ground black pepper
  • coconut oil or olive oil

Instructions

  1. Boil a kettle. Rinse the black rice and place in a saucepan with 500ml (18fl oz) boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked.

  2. Peel and finely chop or grate the ginger. Cut the aubergine into 2cm (1in) pieces and roughly chop the tomatoes. Trim the green beans and slice in half widthways.

  3. Drain the chickpeas. Dissolve the creamed coconut in a jug with 200ml (7fl oz) boiling water.

  4. Heat a large pan with 2 tsp oil on a medium heat. Fry the aubergine for 5 minutes, then stir in the ginger and the curry paste. Cook for a further 2 minutes until the aubergine has softened. Add the creamed coconut, chickpeas and tomatoes and simmer for 10 minutes until the sauce has thickened. Season with a pinch of sea salt.

  5. Heat a frying pan with 1 tsp oil on a medium heat and add the green beans. Cook for 5 minutes, turning frequently, then add the desiccated coconut and cook for a further 2 minutes.

  6. Drain the black rice.

  7. Serve the curry on two warm plates alongside the black rice and the coconut green beans. Squeeze over the juice from the lime, to taste.

Nutrition Facts
Red Thai aubergine and chickpea curry
Amount Per Serving
Calories 719 Calories from Fat 304
% Daily Value*
Fat 33.8g52%
Saturated Fat 24.8g155%
Sugar 9.6g11%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.