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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toss the aubergine in olive oil, curry powder, turmeric, and black pepper. Roast for 20 minutes at 200°C, turning halfway through.
Fry the mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Stir in tomato puree and harissa paste.
Add the red pepper and continue cooking for 5 minutes.
Add chopped tomatoes, chickpeas, and the roasted aubergine.
Bring to the boil, reduce heat, and simmer for 20 minutes.
Add coriander and spinach, cover, and cook for 5 minutes until the spinach has wilted.
Season with black pepper.
Serve and enjoy.
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For a creamier texture, use coconut cream instead of coconut milk.
Adjust the level of spice by varying the amount of harissa paste.
Can I use a different type of oil?
Yes, you can substitute olive oil with any neutral oil like vegetable or canola oil.
Is there a substitute for harissa paste?
You can use a mix of chili powder and paprika as a substitute for harissa paste.
Can I make this curry ahead of time?
Yes, this curry can be made ahead and stored in the refrigerator for up to 3 days.
What can I serve with this curry?
This curry pairs well with rice or naan bread.
Can I freeze the leftovers?
Yes, you can freeze the curry for up to 2 months. Thaw and reheat before serving.
