Chickpea & aubergine curry

Chickpea and aubergine curry

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

By , 21 September 2015

(2 votes)

Chickpea and aubergine curry
  • 1 Hour

  • Serves: 4

  • Price: 90p per serving

Nutritional Info
Each 372g serving contains
  • Energy

    1105KJ

    264KCAL

    13%
  • Fat

    13.0g

    med

    19%
  • Saturates

    4.1g

    low

    21%
  • Sugars

    11.0g

    low

    12%
  • Salt

    0.48g

    low

    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
  • Cook the onion in the oil until transparent. Add the garlic and ginger and cook for another minute.

  • Add all of the spices and 2 tbsp water and stir over a low heat for 2 minutes.

  • Add the tomatoes, aubergine and 175ml water. Heat until bubbling, cover and simmer for 15 minutes.

  • Add the chickpeas and simmer for 10 minutes.

  • Stir in the coriander and yogurt, and serve with the rice or naan bread and chutney.