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Wednesday, 9 December 2020

Roasted Aubergine/Eggplant, Vegetable and Chickpea Curry : Dairy Free : Vegetarian


Packed with vegetables, this makes a very nice vegetarian dish. This dairy-free curry, uses items from 'The Tesco Free From range' which has foods free of Gluten and Wheat, Milk, Egg and Dairy. I'm sure other supermarkets/shops offer similar products.

Ingredients
Serves Four
1 medium aubergine (eggplant)
1 tbsp coconut oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
1/2 tsp fresh root ginger, grated
1 tbsp Thai Massaman curry paste
350g (12oz) chopped sweet potato and butternut squash
1 small cauliflower, cut into small florets
400g (13oz) can chickpeas, drained and rinsed
500ml (17fl oz) (Free From) coconut milk
6 cherry tomatoes, halved
large handful baby spinach leaves
150g (5oz) (Free From) natural yogurt
handful flaked toasted almonds
2 tbsp fresh coriander, finely chopped
To Serve - Optional
(Free From) naan breads, rice or cauliflower rice, 
side salad, 

Method
1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the aubergine/eggplant directly onto the oven shelf and roast for 20 minutes. Remove and allow to cool slightly.
2. Meanwhile heat the oil in a medium saucepan and sauté the onion for 3-4 minutes, until starting to soften. Add the garlic and ginger and fry for a further minute. Stir in the curry paste and cook for 1-2 minutes over a gentle heat, stirring continuously.
3. Add the sweet potato and butternut squash, cauliflower florets, chickpeas, coconut milk and pinch of sea salt. Bring to the boil then simmer for about 20 minutes, until the sweet potato and cauliflower are just soft.
4. Peel the aubergine/eggplant and remove the stalk. Roughly dice the flesh and add to the curry with the tomatoes and spinach leaves. Simmer for another 5 minutes, until all the ingredients are tender.
5. Divide between bowls and top with a spoonful of (Free From) natural yogurt, flaked almonds and fresh coriander leaves.
6. Serve with rice, cauliflower rice or (Free From) naan breads, side salad.
Tip
If you don't have aubergine/eggplant try using courgettes/zucchini.
Nutrition Per Serving
Fat 9g Protein 8.6g Carbs 23.3g Fibre 6.7g
From original idea here

Some other posts that may be of interest
Non-Dairy Substitutes for Milk - see here
Chocolate Pudding, Dairy Free and Low Carb - see here
Individual Fish Pies, Low Carb, Dairy Free and Tasty - see here
Baked Aubergine / Eggplant Bruschetta,  Lower Carb and Vegetarian - see here


Did you know that aubergines/eggplants are full of vitamins, minerals and dietary fibre! An excellent source of dietary fibre they are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. A 100g serving of raw aubergine/eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrate 3.4g fibre. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns.
There is more to read about the health benefits of aubergines/eggplants here

Dear reader, you will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

44 comments:

Little Wandering Wren said...

I would love this vegetarian meal - thank you for the recipe!

Inger said...

I will definitely come here to copy some recipes before my next trip to our local Walmart, where I shop now because of their order online and pick up outside the store makes me feel a bit safer.

Tom said...

...something to try when eggplant are in the garden.

DVArtist said...

Ohhh Yummm. This sounds so good. I actually grew some eggplant this year. Wish I had this recipe then. LOL

Valerie-Jael said...

Sounds great! Thanks for sharing! Valerie

Elephant's Child said...

YUM.

Martha said...

Delicious!

William Kendall said...

That sounds good.

Christine said...

Lovely combination of vegetables

VENTANA DE FOTO said...

Desde pequeña, me ha encantado, en diferentes recetas. Uno de los platos típicos de Córdoba, son las Berenjenas con miel y se sirven en muchos restaurantes de la ciudad.

Besos

Mary Kirkland said...

I love eggplant, this sounds good.

Lowcarb team member said...

VENTANA DE FOTO said...
Desde pequeña, me ha encantado, en diferentes recetas. Uno de los platos típicos de Córdoba, son las Berenjenas con miel y se sirven en muchos restaurantes de la ciudad.

Besos


Google translate:
Ever since I was a little girl, I've loved it, in different recipes. One of the typical dishes of Cordoba, are aubergines with honey and are served in many restaurants in the city.

Kisses

John's Island said...

Hi Jan, This is very interesting. I did not know aubergines/eggplants had so many health benefits. Sometimes it amazes me what I learn from my blogging friends. The recipe you shared has so many ingredients I enjoy. Thank you for sharing … I will have to give it a try. Take good care of yourself and stay safe. Wishing you a happy rest of the week. John

Jenn Jilks said...

I love this one! I really like the word aubergine. Isn't that silly?

Shari Burke said...

That looks really good! Thanks for posting!

Debbie said...

i love eggplant and have grown it in my garden. this recipe sounds really good, showcasing some excellent ingredients!!

happyone said...

Eggplant is something we enjoy here at our house.

Emma Springfield said...

It looks good but I've never been a fan of eggplant.

Pam said...

Oh that does look good.

My name is Erika. said...

YUMMY!

DUTA said...

I like eggplants prepared in a variety of ways: baked, fried, cooked. It never fails to please me.
Your recipe looks particularly delicious. Thanks for sharing.

Catarina said...

I would like to taste this soup.

CJ Kennedy said...

I love eggplant

peppylady (Dora) said...

Chick pea and eggplant what interesting combo.
Stay Safe and Coffee is on

Buttercup said...

I just need the curry paste and I'm set for this. I've got broccoli that I need to use up and this looks delicious.

Bleubeard and Elizabeth said...

My kind of meal. I grew many eggplant one year and this looks like something I would eat in a heartbeat.

Jo said...

Aubergines are something we very rarely eat but this recipe looks a good one to try.

Natalia said...

Beautiful and so healthy!

Margaret D said...

That does look delicious.

eileeninmd said...

Looks delicious, I will be saving this recipe.
Thanks for sharing. Take care, have a happy day!

Teresa said...

A toda mi familia nos encanta la berenjena. Besos.

mamasmercantile said...

It certainly does look good but sadly I am not a fan of aubergines.

Victor S E Moubarak said...

Looks tasty. It's a while since we had aubergines.

God bless.

Jean | DelightfulRepast.com said...

Jan, you know I love aubergines, and this looks wonderful! I like your addition of fresh coriander as well. Must try!

KetoKing said...

This looks really delicious! As I'm attempting to switch to a more vegan/pescatarian diet, I definitely appreciate the versatility of eggplant and other veggies.

Creations By Cindy said...

I love to grow eggplant in the summer. Your dish looks so good. Hugs and blessings, Cindy

Angie said...

Jan - eggplant and chickpeas are two of my favorites - combine that with curry and this is a match made in heaven! Can't wait to ask Head Chef to try it!

baili said...

eggplant are so tasty indeed ,i didn't know they have potassium though ,when they change color after cutting soon ,i think they have lots of iron and that's it lol

thank you for amazing recipe Jan ,i will try this soon

Crafty Green Poet said...

that looks delicious

carol l mckenna said...

Perfect for the season !

Live with love each moment,

A ShutterBug Explores,
aka (A Creative Harbor)

Martha said...

Very yummy!

Lady Fi said...

Delicious!

Phil Slade said...

I do a rather nice chick pea, sweet potato and spinach curry. Cheating a little by used a ready jar of korma sauce.

Magic Love Crow said...

I love eggplant!
Oh, and I forgot to say on your other post about mince pie, I loved reading about how they were made in an oval shape to represent the manger that Jesus slept in as a baby, with the top representing his swaddling clothes. Sometimes they even had a 'pastry baby Jesus' on the top! Very special!!
Big Hugs!