Lunch

Sweet potato aubergine chickpea curry is for Lunch.

Sweet potato aubergine chickpea curry takes 15 minutes to prepare.

Sweet potato aubergine chickpea curry takes 35 minutes to cook.

Sweet potato aubergine chickpea curry makes 4 servings.

The ingredients for Sweet potato aubergine chickpea curry are:

1 tbsp olive oil
1 tbsp mustard seeds
1 tbsp black onion seeds
1 tbsp cumin seeds
1/2 tbsp ground cumin
1/2tbsp ground coriander
1 tbsp tumeric
1 tbsp garam masala
2 bay leaves
chilli flakes, to taste
1/2 tbsp chilli oil
1 large onion chopped
1/2 large aubergine, cubed
1 med sweet potato, cubed
10 cherry tomatoes
1 tin baked beans
1 tin chickpeas, drained

Here is how you make Sweet potato aubergine chickpea curry:

heat oil with mustard seeds until popadd black onion and cumin seeds, after 15 secs add rest of spices. Add chopped onion, aubergine and sweet potato, stir welladd some boiled water so partially coveredafter 5-10 mins add tomatoes, beans, chickpeas and simmer for ~20 mins until sweet potato softstir frequently, add more water/stock if requiredServing Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HAZEYJ87.

The nutritional information for Sweet potato aubergine chickpea curry is:

• Servings Per Recipe: 4
• 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

Sweet potato aubergine chickpea curry is Indian cuisine.

The dietary needs meet for Sweet potato aubergine chickpea curry is Vegetarian