Creamy Aubergine & Chickpea Curry
PREP 10 MIN•COOK 30 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
1 tbs flaked almonds
1⁄2 olive oil spray
1 medium aubergine cut into 2 cm cubes
1⁄2 brown onion finely chopped
1 garlic clove crushed
1 1⁄2 tsp ground garam masala
1⁄3 tsp chilli flakes
1 tin of crushed tomatoes (400g tin)
3⁄4 cup (188ml) coconut milk (tinned)
salt & pepper, to taste
150g broccoli cut into florets
1 tin of chickpeas (400g tin) drained & rinsed
1⁄8 bunch of fresh coriander (80g 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 coriander and flaked almonds to serve.
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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