Vegan, wholesome and a delicious way to upgrade onion bhajis from a starter or side to a main meal.
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Ingredients
- 4 baby brinjals, halved lengthways and the flesh scored
- 1 tbsp olive oil
- 2 heaped tbsp Madras curry paste mixed with 1 tbsp water
- 227 g tin chopped tomatoes
- 1 large onion, cut into wedges 400 g tin chickpeas, drained and rinsed
- 4 onion bhajis, roughly torn
- Fresh coriander leaves, to serve
- Mango chutney and mini poppadoms, to serve
- For the minty yoghurt:
- 1⁄2 tbsp mint sauce
- 75 g dairy-free coconut yoghurt
- 1⁄2 cucumber, deseeded, peeled and diced
Instructions
1 Preheat the oven to 200 ̊C/Gas 6. Brush the cut side of the brinjals with the oil, place in a roasting tin and roast for 15 min.
2 Mix the curry paste with the tomatoes and add to the tin with the onion wedges, giving everything a mix to combine. Cook for a further 20 min until the vegetables are just tender.
3 Stir in the chickpeas then scatter over the onion bhajis. Cook for a further 10 min until the chickpeas are warmed through and the bhajis are crisp.
4 For the minty yoghurt, stir together the mint sauce, yoghurt and diced cucumber, and season to taste.
5 Scatter the coriander over the tray bake and serve with the minty yoghurt, mango chutney and poppadoms.
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Feature Image: Woman&Home
