Aubergine, Chickpea and Chicken Curry

4.1 31 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1343.8 mg

Protein 32.5 g

Calories 1788.4 kJ / 427.5 kcal

Fat 17.5 g

Fibre 9.4 g

Saturated Fat 3.2 g

Carbohydrates 35.7 g

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Also featured in

Flourish Over Fifty 10 Recipes
UK and Ireland

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