Chickpea curry

Total time: 35m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 600 Kcal, 10g Protein, 39g Carbohydrates, 43g Fat


  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 2 pieces tomato, cut into cubes
  • 1 aubergines, cut into cubes
  • 2 tins chickpeas
  • 0.5 bunch coriander, torn
  • 1 glass curry sauce

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  • Heat the oil in a non-stick frying pan. Stir fry the onion and garlic for approx. 1 min. Add the korma sauce, bring to the boil, simmer for approx. 10 mins. until the vegetables are almost soft, sprinkle with the coriander.
  • Serve with:

    Basmati rice

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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