Recipes
Recipes

Chickpea and aubergine curry

A staple of Asian cooking, aubergines take on a beautiful butter-soft consistency in curries

A staple of Asian cooking, aubergines take on a beautiful butter-soft consistency in curries

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(5 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: 90p per serving

Nutritional Information

Each 372g serving contains

Energy
1105kj
264kcal
13%
Fat
13.0g
Med
19%
Saturates
4.1g
Med
21%
Sugars
11.0g
Med
12%
Salt
0.48g
Med
8%
of your reference intake.
Typical energy values per 100g:
297kj/71kcal

Ingredients

1 onion, chopped

2 tbsp sunflower oil

1 garlic clove, crushed

2cm piece fresh root ginger, peeled and grated

1 level tsp ground cumin

2 level tsp ground coriander

1 level tsp ground turmeric

¼ level tsp ground cinnamon

½ level tsp crushed dried chillies

400g can Asda Chopped Tomatoes with Chilli & Peppers

2 aubergines, cut in quarters lengthways, then thickly sliced

400g can chickpeas, drained and rinsed

2 tbsp chopped fresh coriander

4 tbsp Greek yogurt

Rice, to serve

Naan bread, to serve

Mango chutney, to serve

Method

1
Cook the onion in the oil until transparent. Add the garlic and ginger and cook for another minute.
2
Add all of the spices and 2 tbsp water and stir over a low heat for 2 minutes.
3
Add the tomatoes, aubergine and 175ml water. Heat until bubbling, cover and simmer for 15 minutes.
4
Add the chickpeas and simmer for 10 minutes.
5
Stir in the coriander and yogurt, and serve with the rice or naan bread and chutney.