Aubergine, Chickpea and Chicken Curry
TM6

Aubergine, Chickpea and Chicken Curry

4.5 ( 4 ratings )

Ingredients

  • 200 g aubergines cut in pieces (1.5 cm)
  • 1 Tbsp dried oregano
  • 1 ½ tsp fine sea salt
  • 30 g olive oil plus 1 Tbsp for drizzling
  • 100 g onions
    or leeks
  • 2 garlic cloves
  • 10 g fresh root ginger cut in round slices (2 mm)
  • 400 g chicken breast fillets (approx. 2 breasts), cut in pieces (2 cm)
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • ¼ tsp chilli flakes
  • 1 Tbsp plain flour
  • 20 g tomato purée
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l)
  • 200 g water
  • 240 g tinned chickpeas drained (1 x 400 g tin)
  • 150 g natural yoghurt
  • ½ tsp ground black pepper
  • fresh coriander roughly chopped, for garnishing

Nutrition
per 1 portion
Calories
427.5 kcal / 1788.4 kJ
Protein
32.5 g
Fat
17.5 g
Carbohydrates
35.7 g
Fibre
9.4 g
Saturated Fat
3.2 g
Sodium
1343.8 mg

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