Dish of the Day
Roast Aubergine and Chick Pea Curry

Dish of the Day

Dish of the Day

Here’s the next in a series of simple tasty recipes which have been whipped up and presented to you by your Chef Lecturing Colleagues here at Forth Valley College.

This is Mandy Fraser’s Roast Aubergine and Chick Pea Curry recipe.

If you have a go at making Mandy’s recipe, take a wee selfie with your finished dish and send it through to us on marketing@forthvalley.ac.uk

Ingredients -

Serves 4

2                      Large aubergines or 5-6 small ones, cut into wedges

1                      Red onion, sliced

1Tsp               Ginger, grated

4cloves          Garlic, grated

1                      Chilli, finely diced

2Tbsp             Harissa Paste

1Tsp               Paprika

1Tsp               Cinnamon

2Tbsp             Tomato puree          

100mls           Orange Juice

400mls           Passata

200mls           Water

1Tin                Chick peas, drained

100mls           Oil

Salt and Black Pepper

Garnish –

Lime Wedges

Avocado Slices

Coriander

Pomegranate Seeds

Boiled or Fried Rice

Method –

1.Place oil into a pan and warm.

2. Add in the red onion and caramelise. Then add in the aubergine, garlic, ginger and chili and cook for 2-3 minutes.

3. Add in the rest of ingredients and mix well.

4. Bring to the boil and reduce to a simmer and cook on top of the cooker for 30-40 minutes, or for less hassle transfer to an oven proof dish and cover with a lid or tin foil and cook for 30-40 minutes in the oven.

5. Once removed from the oven season and serve topped with lime wedges, avocado, pomegranate seeds and chopped coriander and a side portion of rice.

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