Hasselback Aubergines & Roasted Chickpeas
A creative twist on aubergines with a tandoori curry sauce, topped with roasted chickpeas for a flavourful and satisfying dish. Simply slice the aubergines, coat in the curry sauce, roast in the oven, and serve with spiced chickpeas, vegan yoghurt, and fresh coriander for a delicious meal!
Serves: 2
35 minutes
Cook time
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Ingredients
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Ingredients:
- 2 aubergines
- 1 jar chickpeas
- 1 red onion
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp tandoori spice
- 1 tbsp tomato purée
- 1 tbsp tandoori paste
- 0.5 cup oat milk
- 1 large jar of chili tomato sauce
- Vegan yoghurt
- Fresh coriander
🔄Sam Jones's Suggested Substitutes
Aubergines Zucchini (Courgette) - Zucchini Can Be Sliced And Prepared In A Similar Hasselback Style To Aubergines.
Chickpeas Lentils - Lentils Can Be Roasted And Seasoned As A Substitute For The Roasted Chickpeas.
Oat Milk Almond Milk - Almond Milk Can Be Used As A Substitute For Oat Milk In The Curry Base.
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