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Roasted Aubergine and Chickpea Curry
Roasted Aubergine and Chickpea Curry

Roasted Aubergine and Chickpea Curry
A hearty and flavorful curry featuring roasted aubergine and chickpeas.
Roasted Aubergine and Chickpea Curry
Ingredients:
1
Servings
  • 2
    item
     aubergine
  • 400
    g
     chickpeas
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     curry powder
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     coriander
Preparation Time: 40 minutes
Roasted Aubergine and Chickpea Curry
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the aubergine into cubes and place on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
  4. In a large pan, heat olive oil over medium heat.
  5. Add chopped onion and garlic, sauté until soft.
  6. Stir in curry powder and cumin, cook for another minute.
  7. Add chopped tomatoes and cook until they soften.
  8. Add chickpeas and coconut milk, bring to a simmer.
  9. Add roasted aubergine to the pan, stir well.
  10. Simmer for 10 minutes to blend flavors.
  11. Garnish with fresh coriander before serving.
Nutrition Per Serving 800 g Per 100g
Energy 589 kcal 74 kcal
Protein 18 g 2.3 g
Fibre 18 g 2.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 72 g 9.0 g
Fat 28 g 3.5 g
  • 2
    item
     aubergine
  • 400
    g
     chickpeas
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     curry powder
  • 1
    tsp
     cumin
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     coriander
1
Servings
0

Preheat the oven to 200°C.

Cut the aubergine into cubes and place on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.

In a large pan, heat olive oil over medium heat.

Add chopped onion and garlic, sauté until soft.

Stir in curry powder and cumin, cook for another minute.

Add chopped tomatoes and cook until they soften.

Add chickpeas and coconut milk, bring to a simmer.

Add roasted aubergine to the pan, stir well.

Simmer for 10 minutes to blend flavors.

Garnish with fresh coriander before serving.

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