Aubergine, Chickpea and Chicken Curry

4.1 35 évaluations

Prép. 10min

Total 30min

4 portions

Ingrédients

aubergines cut in pieces (1.5 cm)
200 g
dried oregano
1 Tbsp
fine sea salt
1 ½ tsp
olive oil plus 1 Tbsp for drizzling
30 g
onions
100 g
leeks
garlic cloves
2
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 turmeric
½ tsp
garam masala
1 tsp
chilli flakes
¼ tsp
plain flour
1 Tbsp
tomato purée
20 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l)
water
200 g
tinned chickpeas drained (1 x 400 g tin)
240 g
natural yoghurt
150 g
ground black pepper
½ tsp
fresh coriander roughly chopped, for garnishing

Niveau

facile

Infos nut. par 1 portion

Sodium 1343.8 mg

Protides 32.5 g

Calories 1788.4 kJ / 427.5 kcal

Lipides 17.5 g

Fibre 9.4 g

Graisses saturées 3.2 g

Glucides 35.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Flourish Over Fifty 10 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Tagliatelle with Pea Pesto and Poached Eggs

30min

Sweet Potato, Red Pepper and Cannellini Bean Soup

35min

Smoked Haddock and Cauliflower Bake

55min

Speedy Bean and Chorizo Chilli

20min

Chilli Beef with Lemon Feta

30min

Root Vegetable Hotpot with Harissa

40min

Versatile Chunky Soup

50min

Indian Vegetable Curry

50min

Double Pea and Chorizo Soup

45min

One-pot Moussaka

30min

Chicken, Pepper and Poppy Seed Curry with Rice and Tenderstem Broccoli

45min

Ras el Hanout Beef with Couscous and Courgettes

30min