This warming, spice-filled Eggplant and Chickpea Curry with Wholemeal Roti is as nourishing as it is delicious. The wholemeal roti can be made in advance, wrap them in foil and heat in the oven when needed. Use store bought roti if you prefer. Lentils or canned beans can be substituted for chickpeas.
Eggplant and Chickpea Curry with Wholemeal Roti Recipe
Serves 6
Prep time: 20 mins + resting time
Cooking time: 25 mins
Ingredients:
¼ cup (60ml) vegetable oil, plus 2 tbsp extra
2 large eggplants (around 800g), cubed into 3cm pieces
2 small onions, peeled and chopped
3 garlic cloves, peeled and crushed
2cm piece of ginger, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cardamom
½ tsp ground cinnamon
1 tsp fenugreek
2 tbsp tomato paste
3 cups (750ml) vegetable stock
2 x 400g cans chickpeas, drained
Mint and coriander leaves, to garnish
Lime wedges, to garnish
Wholemeal Roti
2 ½ cups plain wholemeal flour
1 cup plain flour
2 tsp baking powder
1 tsp salt
2 garlic cloves, crushed
1 ½ cups (375ml) warm water
60g butter, melted
Method:
To make the Wholemeal Roti, sift flours, baking powder and salt into a large bowl; pour in any husks left in the sifter. Make a well in the centre; add garlic and water and mix to form a soft, sticky dough. Turn onto a lightly floured bench and knead for 5 minutes or until smooth. Place in a lightly greased bowl; cover with plastic wrap and rest for 1 hour.
Line a large tray or board with baking paper. Turn dough out onto a lightly floured surface and knead until smooth. Divide into 8 balls, shape each ball into a 1cm-thick round. Place onto the prepared tray; cover with plastic wrap and set aside to rest for 15 minutes. Place rounds on a lightly floured surface; using a rolling pin, roll each ball out to a 22cm disc.
Heat a large frying pan or griddle plate over medium-high heat level (induction setting 8). Brush one dough disc with melted butter. Cook, butter side down, for 1 minute or until lightly browned and puffed. Transfer to a plate; cover with foil. Repeat with the remaining roti; place in the keep warm function of your oven while making the curry.
To make the curry, heat ¼ cup of oil in a large saucepan over high heat; add eggplant in batches and cook until soft and golden. Drain and set aside.
Using the same pan, heat the extra oil over medium heat. Add onion, garlic and ginger and cook for 5 minutes or until softened. Add cumin, coriander, cardamom, cinnamon, and fenugreek; cook for 2 minutes or until aromatic. Add tomato paste and cook for 1 minute. Add vegetable stock; bring to a boil; simmer for 10-15 minutes, or until slightly thickened. Return eggplant to the pan and add chickpeas. Cook until heated through; serve with mint, coriander, lime wedges, and Wholemeal Roti.
Smart Tip:
Roti can be made in advance; wrap in foil and heat in the oven when needed. Use store bought roti if you prefer. Lentils or canned beans can be substituted for chickpeas.
Recipe from culinary expert Bettina Jenkins, from Winnings Appliances, leading kitchen and laundry specialist. Image credits: photographer Alan Benson and food stylist Emma Knowles.
