Eggplant, Chickpea And Green Bean Curry Recipe

Name: Eggplant, Chickpea And Green Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.5 oz brown rice; 2 tbsp olive oil; 4 None baby eggplant, sliced into 2/3 inch slices; 3/4 cup tomato puree; 1 (13.5 oz) can coconut milk; 3 None shallots; 1/2 bunch fresh cilantro + extra leaves, to garnish; 1 tbsp granulated sugar; 1/4 tsp cayenne; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tbsp curry paste; 1 lb green beans, trimmed; 1 (13.5 oz) can chickpeas, drained, rinsed; 8 None papadums, warmed

Servings: persons

3.5 oz brown rice
2 tbsp olive oil
4 None baby eggplant, sliced into 2/3 inch slices
3/4 cup tomato puree
1 (13.5 oz) can coconut milk
3 None shallots
1/2 bunch fresh cilantro + extra leaves, to garnish
1 tbsp granulated sugar
1/4 tsp cayenne
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tbsp curry paste
1 lb green beans, trimmed
1 (13.5 oz) can chickpeas, drained, rinsed
8 None papadums, warmed

1
Cook rice in boiling salted water until tender. Drain.
2
Heat oil in a frying pan over medium-high heat. Add eggplant and cook for 5 mins, or until golden.
3
Meanwhile, combine tomato puree, coconut milk, shallots, cilantro, sugar, cayenne, turmeric, cumin, curry paste and a pinch of salt in a blender. Puree then add to eggplant. Bring to a simmer then add beans and cook for 5 mins, or until almost tender. Add chickpeas and cook for 2 mins, until warmed through.
4
Transfer curry to serving bowls, sprinkle with cilantro leaves. Serve with brown rice and papadums.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3.5 oz brown rice, 2 tbsp olive oil, 4 None baby eggplant, sliced into 2/3 inch slices, 3/4 cup tomato puree, and more.

Yes, Eggplant, Chickpea And Green Bean Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Chickpea And Green Bean Curry

How did you like this recipe?

Frequently Asked Questions