WARRANTY

  DELIVERY

  REVIEWS

  ENERGY

  RECIPES

  WARRANTY

  REVIEWS

  ENERGY

Klarna Strip

Desktop

 

 FREE UK Delivery Available

|

  5* Reviews  View All

 Register your warranty

 My Account  

MY BASKET

Mobile

☀️ Bank Holiday Sale - Save 20% - Use 'HOLIDAY'

  5* REVIEWS VIEW ALL

 

Tablet

Menu

Login

 

Pulled Aubergine and Chickpea Curry

Pulled Aubergine and Chickpea Curry
 

SHARE ON SOCIAL MEDIA


10 MINS


60 MINS


4

INGREDIENTS

2 aubergines, approximately 500g 
3 tbsp oil 
1 large onion, finely chopped
1 red pepper, diced
1 tbsp medium curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 tsp garlic paste
1 tsp ginger paste
2 tbsp tomato puree, plus 3 tbsp water
1 x 400g can chopped tomatoes
300ml vegetable stock made with 1 low sodium vegetable stock cube
1 x 400g can chickpeas, drained and rinsed


METHOD

1.    Rub the aubergines with 1 tbsp oil and place on an air flow rack on the middle shelf of the air fryer. Set the temperature to 180C and roast for 30 minutes, until the aubergines feel soft. Set aside to cool slightly.
2.    Meanwhile, add onion, pepper and remaining oil to a 23cm square roasting tin and cook for 5 minutes at 180C. Sprinkle over the dried spices, stir into the onion mixture and cook for a further minute.
3.    Add the garlic, ginger paste, tomato puree and 3 tbsp water, then return the roasting tin to the air fryer and cook for a minute. Pour over the canned tomatoes and hot stock and increase the temperature to 200C for 15 minutes.
4.    Meanwhile, cut the aubergine in half and use a fork to pull out and shred the aubergine. Add the shredded aubergine and chickpeas to the curry and heat for 10 minutes, stirring halfway through.
5.    Serve the rice in bowls with the curry alongside, garnished with coriander leaves.

 

TIP

If you prefer a spicier curry, add ½ tsp of chilli powder.

 

TAGS

 
 

Similar Recipes

Air Fryer Christmas Fruitcake.png

27th Nov 2023