Creamy Eggplant & Chickpea Curry
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
1 1⁄2 tbs flaked almonds
1⁄2 spray olive oil
1 medium eggplant cut into 1 inch cubes
1⁄2 yellow onion finely chopped
1 garlic clove crushed
1 1⁄2 tsp ground garam masala
1⁄3 tsp chilli flakes
1 can of crushed tomatoes (14 oz can)
3⁄4 cup (188ml) light coconut milk, canned
salt & pepper, to taste
203g broccoli cut into florets
1 can of chickpeas (14 oz can) drained & rinsed
1⁄8 bunch of fresh cilantro (3 oz bunch) roughly chopped
Place almonds in a medium non-stick saucepan over medium heat and toast for a few minutes. Remove from heat and set aside.
Using the same saucepan, spray with oil and cook eggplant, stirring occasionally, for 6-8 minutes until golden all over.
Add onion, garlic, garam masala and chilli and cook for a few minutes, stirring regularly, until onion has softened.
Add tomatoes, coconut milk, salt and pepper. Bring to a simmer and cook uncovered for 10 minutes, or until curry has thickened.
Add broccoli and chickpeas and cook for another 3-5 minutes or until broccoli is just cooked. Adjust seasonings.
Top with cilantro and flaked almonds to serve.
Energy (kJ)
1652 kJ / 394 cals
Protein
19.7 g
Fat
15.3 g
Sat. Fat
7.6 g
Carbs
32.9 g
Sugar
16.5 g
Fiber
20.4 g
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