Photo: Swathi Handique
Spinach, aubergine and chickpea curry
11 ingredients
30 min + 30 min
Serves 4
openrecipes
This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes.
Estimated Nutrition (whole recipe, rough)
338
Calories
11g
Protein
16g
Fat
40g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2¼lb fresh spinach
- 4 tbsp olive oil
- 2 medium red onions
- 200g/7oz tinned chickpeas
- 2 garlic
- 2 fresh hot green chillies, halved and thinly sliced, seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin
- 1 large aubergine
- 400g/14oz tinned chopped tomatoes
- salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes