Creamy Aubergine & Chickpea Curry

PREP 10 MIN
COOK  30 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

1 tbs flaked almonds

12 spray olive oil

1 medium aubergine cut into 2 cm cubes

12 brown onion finely chopped

1 garlic clove crushed

1 12 tsp ground garam masala

13 tsp chilli flakes

1 tin of crushed tomatoes (400g tin)

34 cup (188ml) coconut milk (tinned)

salt & pepper, to taste

150g broccoli cut into florets

1 tin of chickpeas (400g tin) drained & rinsed

18 bunch of fresh coriander (80g 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 coriander and flaked almonds to serve.

Nutritional Informationper serving

Energy (kJ)

1886 kJ / 450 cals

Protein

18.9 g

Fat

22 g

Sat. Fat

14.8 g

Carbs

33.5 g

Sugar

17.1 g

Fiber

19.5 g

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