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Aubergine & Chickpea curry


Ingredients- Serves 6


1 Aubergine

1 onion

200g cherry tomatoes

3 garlic cloves - chopped

3 teaspoons curry powder

1/2 teaspoon turmeric

Splash of soy sauce

Salt

Tablespoon tomato puree

1 tin of tomatoes

250ml vegetable stock

Packet of puy lentils

1 tin of chick peas (drained)

Handful of coriander


Method

Chop the aubergine, onion and garlic. Add to the pan with a small splash of oil. Add the tomatoes too and saute for 5-9 minutes. Next add the lentils and chickpeas. Now add the spices and mix well. Add the soy sauce, tomato puree, tinned tomatoes and stock. Bring to the boil then turn down to simmer with the lid on for around 40 mins. Just before serving add in the coriander and salt. If you like a spicy curry then use a hot powder like madras. Serve with rice!

*Nutritional information is for curry only


Nutritional information

Approximate calories per serving: 170

C 21g

F 5g

P 9g

Fibre 8g

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