Serves:
4
Prep time:
5 mins
Cook time:
20 mins
Ingredients:
2 small or 1 large aubergine, chopped into bitesized pieces (peeled if you like)
2-4 tbsp olive or groundnut oil (or even coconut oil if you prefer)
3 tbsp Thai green curry paste
400g tin coconut milk
400g tin chickpeas
Handful of fresh coriander, roughly chopped (optional)
Cooked rice or noodles, to serve
Did you know you can make a delicious Thai green curry packed with healthy veg (aubergine and chickpeas) in one pan in under 30 mins? You’re welcome!
Method:
Heat a couple of tablespoons oil in a frying pan (pick one with a lid if possible, but don’t cover yet) over a medium heat, then fry the aubergine pieces until softened, adding a little more oil if needed.
Stir through the curry paste, allow to cook for a minute, then pour in the coconut milk and chickpeas. Cover with a lid and simmer for 10 mins, or until everything is piping hot, softened and only slightly thickened.
Serve with fresh coriander, if using, alongside some cooked rice or noodles. (A handful of crushed peanuts, sliced spring onions and a squeeze of lime are also nice additions if you have some, but not necessary!)