| Type | Per person |
|---|---|
| Energy | 305 kcal |
| Fat | 12 gr |
| of which saturated | 2 gr |
| Carbohydrates | 31 gr |
| of which sugars | 12 gr |
| Fibres | 15 gr |
| Protein | 11 gr |
| Salt | 0.5 gr |
Aubergine curry with tomato and chickpeas
Main course
30 - 60 min
With seasonal products
300gr vegetables p.p.
Ingredients
| 2 aubergines |
| 2 onions |
| 2 garlic cloves |
| 3 tbsp oil |
| 1 tbsp yellow mustard seed |
| pepper |
| 1 red chilli pepper |
| 1 tsp grated ginger |
| 400g chickpeas |
| 1 tbsp garam massala |
| 2 tsp turmeric |
| 200ml coconut milk |
| 2 dl water |
| 1 lime |
| 200g cherry tomatoes |
Preparation
We absolutely love this vegan aubergine curry with tomato, chilli, ginger and chickpeas! Delicious with brown rice and coriander.
1. Clean the aubergines, cut them in half and then into slices.
2. Peel and chop the onion and garlic.
3. Fry the onion and garlic in a little oil in a pan along with the mustard seed. Add black pepper.
4. Fry the aubergine one at a time in a frying pan in the remaining oil and set aside on a plate.
5. Halve the red chilli, remove the seeds and cut into thin strips. Peel and grate the ginger. Rinse the chickpeas and drain. Add them to the pan along with the rest of the spices, coconut milk and water.
6. Let the dish simmer for about 20 minutes.
7. Add the aubergine and simmer for about 5 more minutes.
8. Season the dish with lime juice, salt and pepper.
9. Halve the tomatoes and add them to the dish.
Menu suggestion: Serve the dish with unpolished rice and coriander.
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Nutritional values
More about the ingredients
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