Aubergine, Chickpea and Chicken Curry

4.1 35 valutazioni

Prep. 10min

Totale 30min

4 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1343.8 mg

Proteine 32.5 g

Calorie 1788.4 kJ / 427.5 kcal

Grassi 17.5 g

Fibre 9.4 g

Grassi saturi 3.2 g

Carboidrati 35.7 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Flourish Over Fifty 10 ricette
Regno Unito e Irlanda

Ti potrebbe interessare anche...

Butter Chickpea Curry with Cauliflower Rice

25min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Steamed Stuffed Chicken with Cumin Rice and Ribbon Vegetables

45min

Lentil Roast with Sweet Potato and Celeriac Purée

1h

Parsnip Soup with Caramelised Onions

55min

Orange Bulgur with Roasted Vegetables (TM5)

1h

Sun-dried Tomato Pesto Lasagne

1h 25min

Greek-style Baked Cod with Bulgur Wheat

1h 30min

Red Pepper and Tomato Soup

30min

Aubergine and Lentil Salad

40min

Prawn and Vegetable Rice

1h 10min

Rich Tomato Sauce

30min