Curry with Aubergine Mushrooms Chickpeas and Spinach
This vibrant Curry with Aubergine, Mushrooms, Chickpeas, and Spinach is a hearty, flavor-packed dish that’s perfect for weeknight dinners or meal prepping. Bursting with warming spices like cumin, coriander, and garam masala, this plant-based curry combines tender aubergine, earthy mushrooms, and protein-rich chickpeas in a creamy coconut milk and tomato sauce. A final touch of fresh spinach adds a nutritious twist, while a squeeze of lime juice brightens the rich flavors. Ready in just 50 minutes, this vegan curry pairs beautifully with fluffy basmati rice or warm naan, making it a satisfying and wholesome meal. Whether you’re looking for a comforting dinner idea or a meat-free entrée to impress guests, this curry is sure to delight!
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Recipe Information
Ingredients
- 2 medium Aubergine (eggplant)
- 200 grams Button mushrooms
- 400 grams Canned chickpeas
- 150 grams Fresh spinach
- 400 ml Coconut milk
- 1 medium Onion
- 3 Garlic cloves
- 1 thumb-sized piece Fresh ginger
- 400 grams Crushed tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (coriander leaves)
- 1 Lime
Instructions
Dice the aubergine into 1-inch cubes, slice the mushrooms, and finely chop the onion. Mince the garlic and ginger.
Heat the olive oil in a large pot or skillet over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the ground cumin, ground coriander, turmeric, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.
Toss in the diced aubergine and sliced mushrooms. Cook for 5-7 minutes until they begin to soften, stirring occasionally.
Add the crushed tomatoes, coconut milk, and drained chickpeas. Stir well to combine.
Season with salt and sugar, then bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally, until the aubergine is tender.
Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
Adjust the seasoning as needed and squeeze in the juice of one lime for brightness.
Serve the curry hot, garnished with chopped fresh cilantro. Pair with steamed basmati rice or naan for a complete meal.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 28.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
