Eggplant Curry with Crispy Chickpeas

Name: Eggplant Curry with Crispy Chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g tomato puree; 100 g basmati rice; 100 g chickpeas; 100 g yogurt, plain; 20 g yellow curry paste; 15 g tomato paste; 4 g ginger; 4 g cilantro, fresh; 1 eggplant; 1/2 yellow onion; 2 tsp curry powder; 2 tbsp olive oil; 1 tsp sugar; 1 clove(s) garlic; 1/2 tsp cayenne pepper

30 min

Veggie

39329

For 2 Portions

500 g

tomato puree

100 g

basmati rice

100 g

chickpeas

100 g

yogurt, plain

20 g

yellow curry paste

15 g

tomato paste

4 g

ginger

4 g

cilantro, fresh

eggplant

1/2

yellow onion

2 tsp

curry powder

2 tbsp

olive oil

1 tsp

sugar

1 clove(s)

garlic

1/2 tsp

cayenne pepper

pepper

salt

1. All set?

2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).

3. Meanwhile, cook rice according to package instructions.

Eggplant Curry with Crispy Chickpeas

This is how you get the recipe: