Aubergine & chickpea curry
About £1.04 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Aubergine2
- Chickpeas400g
- Onions1
- Thai curry paste80g
- Chopped tomatoes400g
- Coconut milk400ml
- Rice300g
- Coriander30g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cut the aubergines (2) into chunks and fry in a good glug of oil until golden and soft (10 min). They soak up oil, so be generous.
- Add the onion (1) and soften (5 min), then stir in the curry paste (80g).
- Add the tomatoes (400g), coconut milk (400ml) and drained chickpeas (400g). Simmer (15 min).
- Cook the rice (300g) (12 min).
- Scatter the curry with coriander (30g) and serve.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.