Thursday, October 27, 2011

Virtually Fat Free Aubergine, Potato & Chickpea Curry

This one post dish couldn’t be simpler, and its virtually fat free. A lot of the ingredients are interchangeable also. It’s a bit of what you fancy, coupled to what’s lying around in the kitchen.

This is one of my lower fat, low-fat dishes. It’s unbelievably good for you, and you’d never think it was, given that its sooo tasty. When people are dieting, sometimes its automatically assumed that curries are out of the question. But this recipe is proof you can get all the flavour for none of the calories.

The use of different spices in the dish give off a wonderful fragrant aroma, immediately transporting the senses to faraway lands, which is always good. (esp. on cold wintery nights)

Serves 4


·         1 aubergine, cubed
·         1 onion cut into thin slices
·         1 clove of garlic, sliced thinly
·         2 carrots, chopped
·         2 potatoes, peeled and quartered
·         5 tomatoes quartered
·         1 tbsp of tomato paste
·         250 mls of good quality vegetable stock
·         1 tin of chickpeas drained
·         1 tbsp of cumin seeds
·         ½ tbsp of garam masala
·         ½ tbsp of turmeric
·         ½ tbsp of ground coriander
·         ½ tsp of ground ginger
·         2 cloves
·         ½ tsp of cayenne pepper
·         1 tbsp of grapeseed oil
·         2 tbsp of chopped coriander


1.       In a  wok or wide pan on a medium heat, add the sliced onions, garlic and spices and fry in a little oil for 5 minutes.
2.       Add the aubergine ,potatoes and carrots and fry for a further 3-4 minutes.
3.       Add the tomato paste and tomatoes, continuously stirring.
4.       Add enough stock to cover the vegetables and allow to simmer for 20 minutes. Stirring from time to time. Top up with stock as needed.
5.       The dish is ready when the sauce has reduced to a thicker consistency and the potatoes are cooked through.
6.       Add the drained can of chickpeas and warm them through.
7.       Scatter with freshly chopped coriander.
8.       You may serve this with naan bread and/or rice, for a full-on feast. But I think the carbs from the potatoes and the protein from the chickpeas are quite filling themselves for a mid week supper.

This is a fantastic quick and easy mid week supper, and it keeps well, so if you have any left you can heat it up in the office the next day for lunch. But also if you are having friends for a dinner party and you have a vegetarian coming for dinner, then this pot can be made in advance and reheated with rice for your veggie diner.


No comments:

Related Posts Plugin for WordPress, Blogger...