Sweet potato aubergine chickpea curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 tbsp mustard seeds1 tbsp black onion seeds1 tbsp cumin seeds1/2 tbsp ground cumin1/2tbsp ground coriander1 tbsp tumeric1 tbsp garam masala2 bay leaveschilli flakes, to taste1/2 tbsp chilli oil1 large onion chopped1/2 large aubergine, cubed1 med sweet potato, cubed10 cherry tomatoes1 tin baked beans1 tin chickpeas, drained
heat oil with mustard seeds until pop
add black onion and cumin seeds, after 15 secs add rest of spices.
Add chopped onion, aubergine and sweet potato, stir well
add some boiled water so partially covered
after 5-10 mins add tomatoes, beans, chickpeas and simmer for ~20 mins until sweet potato soft
stir frequently, add more water/stock if required
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HAZEYJ87.
add black onion and cumin seeds, after 15 secs add rest of spices.
Add chopped onion, aubergine and sweet potato, stir well
add some boiled water so partially covered
after 5-10 mins add tomatoes, beans, chickpeas and simmer for ~20 mins until sweet potato soft
stir frequently, add more water/stock if required
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HAZEYJ87.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 636.4 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 11.7 g
- Protein: 11.6 g
Member Reviews