Creamy Eggplant & Chickpea Curry

PREP 10 MIN
COOK  30 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

1 12 tbs flaked almonds

12 spray olive oil

1 medium eggplant cut into 1 inch cubes

12 yellow onion finely chopped

1 garlic clove crushed

1 12 tsp ground garam masala

13 tsp chilli flakes

1 can of crushed tomatoes (14 oz can)

34 cup (188ml) light coconut milk, canned

salt & pepper, to taste

203g broccoli cut into florets

1 can of chickpeas (14 oz can) drained & rinsed

18 bunch of fresh cilantro (3 oz bunch) roughly chopped

Methodbased on 4 servings
1

Place almonds in a medium non-stick saucepan over medium heat and toast for a few minutes. Remove from heat and set aside.

2

Using the same saucepan, spray with oil and cook eggplant, stirring occasionally, for 6-8 minutes until golden all over.

3

Add onion, garlic, garam masala and chilli and cook for a few minutes, stirring regularly, until onion has softened.

4

Add tomatoes, coconut milk, salt and pepper. Bring to a simmer and cook uncovered for 10 minutes, or until curry has thickened. 

5

Add broccoli and chickpeas and cook for another 3-5 minutes or until broccoli is just cooked. Adjust seasonings.

6

Top with cilantro and flaked almonds to serve.

Nutritional Informationper serving

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

May Sales Event: Save 20% on a Centr Fitness App Membership

Coaching On Demand And In Your Hand

When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.

Fewer Decisions, Better Results

Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.

Move Any Time, Anywhere

Press play at the gym or at home with your Apple, Android or Web device.

May Sales Event: SAVE UP TO 20% OFF