Photo: Swathi Handique
Aubergine & chickpea curry
12 ingredients
20 min + 50 min
Serves 6
openrecipes
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Estimated Nutrition (whole recipe, rough)
495
Calories
13g
Protein
30g
Fat
49g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sunflower Oil | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 aubergines
- 2 tbsp sunflower oil , plus extra to serve, if you like
- 1 tbsp brown or black mustard seeds
- 10-12 curry leaves , plus extra to serve, if you like
- 2 onions , finely chopped
- 2 dried chillies , chopped
- 4 tsp garam masala
- 2 tsp ground coriander
- 2 tsp turmeric
- 400ml can coconut milk
- 6 tomatoes , quartered
- 400g can chickpeas , rinsed and drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes