Vegetable Curry with Chickpeas

A hearty vegetarian curry featuring sautéed aubergines, aromatic spices, green peppers, and chickpeas simmered in a rich tomato sauce.

Vegetarian Vegan Healthy Gluten Free Curry Chickpeas

Estimated Nutrition

Calories

491.2

kcal / serving

982.4 kcal total

Carbs

52.7g

per serving

105.4 g total

Fat

26.4g

per serving

52.8 g total

Protein

14.3g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Purée

LegumesPulses

400

Tinned Chickpeas

drained

NutsSeeds

clove

Garlic

finely chopped

tsp

tsp

tsp

piece

to taste

bunch

Fresh Coriander

chopped for garnish

OilsFats

tbsp

Olive Oil

Vegetables

piece

Aubergine

chopped

2.5

Root Ginger

cut into matchstick pieces

piece

Onion

roughly chopped

piece

Green Chilli

finely sliced

piece

Green Pepper

de-seeded and chopped

400

Tinned Tomatoes

Method

Heat olive oil in a saucepan and fry aubergines until golden-brown.

Add ginger and fry for 2 more minutes before removing aubergines from the pan.

Sauté the onion, garlic, chilli, and ground spices in the pan until softened.

Add the green pepper and salt, then cover and simmer on low for 10 minutes.

Return aubergines to the pan and stir in tomatoes, tomato purée, and chickpeas.

Simmer uncovered for 30 to 40 minutes until the sauce has thickened.

Garnish with fresh coriander and serve in bowls.