Aubergine & Chickpea Curry with Coconut Rice
Recipe Details
Winner winner it's a vegan curry for dinner! Our mildly spiced aubergine and chickpea curry is packed full of flavour and lots of goodness! You'll fry the onions, garlic and aubergine before adding creamy coconut milk and mild curry flavours. The curry is served with fluffy and fragrant coconut rice. Too hot to handle? Nah, this is the perfect curry for those who don't like anything too hot!
Cooking Time: 30 mins
Cooking Level: Medium
Special Equipment: None
What you’ll need: Pepper, Salt, Vegetable Oil, Sugar
Macros
29g protein, 73g carbohydrates, 49g fat, 784 calories
*Values stated are per portion. Gastrostudent’s macros and nutritional information only applies to ingredients which are supplied by Gastrostudent. The cooking process and additional ingredients which are added, including “what you’ll need” items will affect these total values.
Ingredients in your box
Ingredients Contain
(Coconut Milk) Coconut Extract, Water,Stabilisers: Guar Gum, Carboxymethyl Cellulose and Polysorbate 60, Antioxidant: Citric Acid, Preservative: Sodium Metabisulphite
(Vegetable Stock Cube) Salt, vegetable fats (palm, shea, sal), starch, yeast extract, sugar, onion powder † (2.3%) carrots † (1.5%), herbs (parsley †, tarragon), spices (CELERY seeds, garlic powder †, turmeric †, pepper, parsley root powder †), tomato puree powder †, red pepper †, flavourings (contain CELERY), caramel syrup, leek †, maltodextrin. † Sustainably grown
(Chickpeas) Chickpeas, water, salt
(Curry Powder) Coriander, Fenugreek, Salt, Turmeric, Mustard, Garlic, Corn Flour, Fennel, Chilli, Celery, Sunflower Oil, Bay Leaves, Cloves.
Allergens
For allergens, see ingredients in BOLD. Celery, Sulphur dioxide, mustard.
In addition to the recipe specific allergen information provided, due to production and packing methods Gastrostudent boxes may also contain low levels of the following allergens: cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, sesame, sulphur dioxide and sulphites, lupin, molluscs, mustard.
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