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Aubergine, Chickpea and Chicken Curry
4.1 28 ratings
Prep. 10 min
Total 30 min
4 portions
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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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