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Pulled Aubergine Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

18.6g

Energy (kJ)

2680kJ

Energy (kcal)

643kcal

Carbohydrate incl. fibre (g)

66.9g

Carbohydrate excl. fibre (g)

44.8g

Sugar (g)

23.3g

Fibre (g)

22.2g

Fat (g)

36.4g

Saturated fat (g)

17.7g

Unsaturated fat (g)

14.7g

Monounsaturated fat (g)

11.0g

Polyunsaturated fat (g)

3.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

459mg

Salt (g)

1.14g

Vitamin A (IU)

470IU

Vitamin C (mg)

21.9mg

Calcium (mg)

117mg

Iron (mg)

5.76mg

Potassium (mg)

1513mg

Total

74.5g

10720kJ

2572kcal

267.7g

179.1g

93.3g

88.7g

145.5g

71.0g

58.7g

43.9g

13.8g

0.0g

0mg

1834mg

4.58g

1879IU

87.6mg

468mg

23.04mg

6053mg

  • 3 aubergines
  • 4 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, sliced
  • 10 g diced ginger
  • 1 red chilli, sliced
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp coriander seeds
  • 250 g chickpeas
  • 500 ml water
  • 1 Knorr Vegetable Stock Pot
  • 200 ml coconut cream
  • chopped coriander
  • 1 1. Place the aubergines in a baking tray and season well with olive oil and salt. Bake at 200C for 40 minutes until very soft.
  • 2 2. Meanwhile, set a pan to medium heat, add the remaining olive oil, the onion, garlic, chilli, ginger, paprika, cumin, turmeric and coriander seed. Cook until soft, about 10 minutes, and add the chickpeas, 500ml of water and the Knorr Vegetable Stock Pot. Cover with a lid and cook for 30 minutes.
  • 3 3. Remove aubergines from the oven and scoop the flesh out of the skins, discard the skins and add the flesh to the curry, followed by the coconut cream and the chopped coriander. Stir well to combine, bring back to a simmer then remove from the heat.
  • 4 4. Serve immediately with rice or warm naan bread.