Photo: Swathi Handique
Chickpea, aubergine & tamarind curry
11 ingredients
5 min + 25 min
Serves 2
openrecipes
Indian dishes are often lighter when made at home, and this veggie one is less than 350 calories per person
Estimated Nutrition (whole recipe, rough)
543
Calories
14g
Protein
17g
Fat
85g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
| Tamarind | 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
- 1 small aubergine
- vegetable oil
- 1 onion , sliced
- 1 tbsp grated ginger
- 1 tbsp chopped garlic
- 2 tsp garam masala
- 1 tsp mustard seeds
- ½ x 100g jar tamarind paste
- 1 x 400g tin chickpeas , drained
- 100g green beans , trimmed and halved
- 100g basmati rice , cooked, to serve
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