Thai chickpea and aubergine curry recipe

  • Serves 4
  • 5mins to prepare and 30mins to cook
  • 235 calories / serving
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Cut the aubergines into 2cm thick rounds, then halve them. Put on a plate then brush lightly with 1½ tbsp of the oil. Put under a hot grill in one layer and grill for approx 3 mins, then turn and grill again until beginning to char a little and soften. Set aside.

Heat remaining oil in a large lidded non-stick frying pan. Add the Thai green curry paste and green pepper - stir for a minute over medium-high heat until fragrant, then add the aubergine pieces and stir for a minute to coat.

Stir in the coconut milk and chickpeas, return to simmer and put the lid on. Cook for 15-20 minutes or until vegetables are soft. Check sauce for taste, adding salt and pepper as necessary, then stir in the sliced chilli and cook for a further five minutes. Lightly stir in the coriander leaves and serve immediately.

Tip - Try serving each portion with a sliced beef tomato side salad with light French dressing and 4tbsp Jasmine rice – adds 150 calories.

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  • Ingredients

  • 2tbsp groundnut oil
  • 500g aubergines
  • 3tbsp Thai green curry paste
  • 1 green pepper, de-seeded and sliced
  • 400g reduced fat coconut milk
  • 400g chickpeas, drained and rinsed
  • salt
  • freshly ground black pepper
  • 1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways
  • 1 pack fresh coriander leaves
  • Energy 985kj 235kcal 12%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Sugars 5g 6%
  • Salt 1g 17%

of the reference intake
Carbohydrate 16.2g Protein 6.9g Fibre 7.3g


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