Devices & Accessories
Aubergine, Chickpea and Chicken Curry
Prep. 10 min
Total 30 min
4 portions
Ingredients
-
aubergines cut in pieces (1.5 cm)200 g
-
dried oregano1 Tbsp
-
fine sea salt1 ½ tsp
-
olive oil plus 1 Tbsp for drizzling30 g
-
leeksonions100 g
-
garlic cloves2
-
fresh root ginger cut in round slices (2 mm)10 g
-
chicken breast fillets (approx. 2 breasts), cut in pieces (2 cm)400 g
-
ground turmeric½ tsp
-
garam masala1 tsp
-
chilli flakes¼ tsp
-
plain flour1 Tbsp
-
tomato purée20 g
-
1 vegetable stock cube (for 0.5 l)vegetable stock paste, homemade1 heaped tsp
-
water200 g
-
tinned chickpeas drained (1 x 400 g tin)240 g
-
natural yoghurt150 g
-
ground black pepper½ tsp
-
fresh coriander roughly chopped, for garnishing
Difficulty
easy
Nutrition per 1 portion
Sodium
1343.8 mg
Protein
32.5 g
Calories
1788.4 kJ /
427.5 kcal
Fat
17.5 g
Fibre
9.4 g
Saturated Fat
3.2 g
Carbohydrates
35.7 g
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Flourish Over Fifty
10 Recipes
UK and Ireland
UK and Ireland
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