Aubergine, Chickpea & Paneer Curry
My new favourite simple spice combination sings out in this simple curry.
A couple of weeks ago I followed my own recipe on here for a smoked haddock chowder and enjoyed the simple three way spice combination so much that I used it again a couple of days later to make this curry.
Cumin, turmeric & paprika between them bring all the joy you need to both dishes. Cumin with its deep, savoury, woody notes, turmeric with its fragrance that nudges at sweetness and paprika with its gentle heat and colour.
Sometimes a spoon or 3 of ground spices is all you need!
Happy cooking!
Chloe x
Aubergine, Chickpea & Paneer Curry
A dash of oil - I used a tablespoon of coconut oil to cook the onion in
Olive oil to roast the aubergine
1 aubergine, quartered lengthways and cut into bite sized pieces
1 onion, chopped
1 heaped teaspoon of each - ground cumin, turmeric, sweet paprika
1 tin chopped tomatoes
1 tin coconut milk
1 tin of chickpeas, drained
1 packet of paneer (use halloumi if you can’t find paneer or a firm tofu if making it vegan)
Small bunch of cavalo nero, stripped from its stalks and finely chopped
Half a lime
Salt & pepper
Equipment
Baking tray large enough to accommodate the aubergine
Chopping board & sharp knife
Large saucepan or wok & wooden spoon
Citrus juicer
Pre heat your oven or air fryer to 200c and when hot pop the aubergine in on a try and drizzled with a little olive oil. Roast for 8-10 minutes until a little browned and soft.
Heat the oil in a saucepan or wok and once hot add the onion. Lower the heat and cook gently for 10-15 minutes until soft and beginning to colour.
Add the ground spices, stir well and add a small cup of water - this will help to further cook the onions and to bring out the flavour of the spices without the need to add more oil. Cook for 2-3 minutes until the water has evaporated.
Add the tinned tomatoes and coconut milk to the pan and bring to a gentle simmer.
Add the aubergine, chickpeas, paneer and greens to the pan and cook for 10-12 minutes until the greens are soft and vibrant and the sauce has thickened a little.
Finish with a squeeze of lime and salt and pepper to taste.
Serve with rice or noodles.
