Chickpea, aubergine & tamarind curry

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• Pip

  26 November 2010

  Pip rated and commented on this recipe

  

  Loved the flavours, actually used a tin of tomatoes instead of some of the stock.

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• Re Morrill

  12 January 2011

  Re Morrill rated and commented on this recipe

  

  Good tasty and simple curry, great for veggie visitors!!! Served with home made garlic nan bread

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• Zosherooney

  26 June 2011

  Zosherooney commented on this recipe

  I left the green beans out as I did not have any, it did not detract from the recipe and the flavour was good.

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• mother*ship

  22 July 2011

  mother*ship rated and commented on this recipe

  

  Not sure if I used a different type of tamarind (Fudco concentrated paste) but I used much less than the recipe stated and it was still sufficient. Very tasty, I love anything to do with aubergine and curry so this really hit the spot!

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• willow81

  02 October 2011

  willow81 commented on this recipe

  Sadly this was awful, it was the colour of dirty dishwater and didn't taste much better. A rare thumbs down from me.

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• willow81

  02 October 2011

  willow81 rated this recipe

  

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• BoBoo

  02 October 2011

  BoBoo rated and commented on this recipe

  

  This is one of the worst things I've ever made, and there wasn't anything I could do to rescue it. Next time I will spend the extra time on a more authentic recipe.

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• Martha

  22 June 2012

  Martha rated and commented on this recipe

  

  This turned out lovely! A nice change of flavours from some more typical curries, will definitely cook again.

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Ingredients

• 1 small aubergine
• vegetable oil
• 1 onion , sliced
• 1 tbsp grated ginger
• 1 tbsp chopped garlic
• 2 tsp garam masala
• 1 tsp mustard seeds
• ½ x 100g jar tamarind paste
• 1 x 400g tin chickpeas , drained
• 100g green beans , trimmed and halved
• 100g basmati rice , cooked, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Vegetarian, Vegan

Ingredients

• 1 small aubergine
• vegetable oil
• 1 onion , sliced
• 1 tbsp grated ginger
• 1 tbsp chopped garlic
• 2 tsp garam masala
• 1 tsp mustard seeds
• ½ x 100g jar tamarind paste
• 1 x 400g tin chickpeas , drained
• 100g green beans , trimmed and halved
• 100g basmati rice , cooked, to serve

PER SERVING

346 kcalories, protein 12.9g, carbohydrate 38.9g, fat 16.5 g, saturated fat 1.3g, fibre 9.5g, salt 2.8 g

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