Articles & Recipes
Chickpea Pumpkin Eggplant Curry
Ingredients
1 medium onion (100grams)
2 crushed cloves garlic (6grams)
1 tabsp unsaturated oil (20 grams)
2 tabsp water (40ml)
1 tabsp curry powder (10grams)
1 teaspoon cumin
4 small sliced eggplant (300grams)
½ small peeled and cubed Butternut pumpkin (400grams)
1/3 grams cauliflower pieces (350grams)
2 medium chopped tomatoes
1 cup chicken stock (gluten free if required)(250ml)
1 small 300-gram tin of drained chickpeas (170grams)
½ teaspoon sugar (2grams)
Salt and pepper to taste
Method
Stir-fry onion and garlic in oil and water until golden.
Add curry powder and cumin and cook for 2 more minutes.
Stir in eggplant, pumpkin, cauliflower, tomatoes, and chicken stock.
Turn heat to low and simmer for 20 minutes.
Add drained chickpeas and sugar.
Adjust seasoning with salt and pepper.
Serves : 6
Quantity per Serve : cup
Nutrients per Serve :
KJ 510, Calories 122, Carbohydrates(grams) 13.2, Fat(grams) 4.9, Protein(grams) 5.9
Note
Gluten Free (check your stock ingredients), Lactose Free, Egg Free, Vegetarian
Tips
Serve with cold meat or chicken, a grill or on its own as a vegetarian choice.