Healthy Vegan Chickpea Aubergine Tikka Masala

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Ingredients

1 bulb of garlic

1 aubergine/eggplant

Olive oil

Flaky salt

1 red onion, finely chopped

1 inch fresh ginger, finely chopped

1 red chilli, finely chopped

1⁄2 tablespoon cumin seeds

3 cardamom pods

1⁄2 tablespoon ground turmeric

1⁄2 tablespoon garam masala

400g tinned tomatoes

1 teaspoon sugar

200g coconut milk (store the other half of the tin in an airtight container and use within 3 days)

200g jarred chickpeas

Fresh coriander, for garnish

Method

Serves 4

Chop 2cm off the top of your garlic bulb so that the garlic cloves are visible. Place your aubergine and garlic onto their own pieces of tinned foil, drizzle with oil and salt, then wrap them up.

Place them in the air fryer at 200C for 30 minutes until soft. Place a frying pan on medium heat and drizzle with oil. Add in your onion, ginger, red chilli, cumin seeds, cardamom pods, turmeric, and garam masala. Stir and fry for 5 minutes.

Next up, pour in your tinned tomatoes into your pan, a tin of water (use your tomato tin) and a big pinch of salt. Leave to simmer for 5 minutes and then add in your coconut milk.

Once again, stir frequently and simmer for a further 10 minutes.

Once your aubergine and garlic are cooked, squeeze out the garlic into your curry, and chop the head off the aubergine, cube the body and add to the curry. Lastly, add in your chickpeas and keep on the heat for another 3 minutes. Season to taste, you can add more salt, sugar, chillies, spices, whatever you fancy!

Lastly, serve up with some rice and top with fresh coriander. Enjoy!

This is the perfect recipe to make for meal prepping. You can store leftovers in the fridge in an airtight container for up to 3 days. You can also freeze this recipe, so you have a healthy meal for another time. If freezing, allow the Aubergine Tikka Masala to fully defrost before re- heating on a low heat until piping hot!

Source: myriadrecipes.com

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