Aubergine, Chickpea and Chicken Curry

Name: Aubergine, Chickpea and Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 200 g aubergines; 1 Tbsp dried oregano; 1 ½ tsp fine sea salt; 30 g olive oil; 100 g onions; 2 garlic cloves; 10 g fresh root ginger; 400 g chicken breast fillets; 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; 200 g water; 240 g tinned chickpeas; 150 g natural yoghurt; ½ tsp ground black pepper; fresh coriander

4.5 ( 4 ratings )

Difficulty easy

Preparation time 10 min

Total time 30 min

Serving size 4 portions

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