Thai Green Curry with Chickpeas and Thai Aubergine
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Ingredients
- 400 g chickpeas, drained and rinsed
- 3 tbsp thai green curry paste
- 400 ml coconut milk
- 200 g thai pea aubergines or regular aubergine, diced
- 3 kaffir lime leaves
- 2 tbsp soy sauce
- 1 tsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 10.7 g
- Carbohydrate
- 22.4 g
- of which sugars
- 5.6 g
- Fat
- 23.5 g
- of which saturates
- 18 g
- Fibre
- 9 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai green curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Stir in the rest of the coconut milk and the kaffir lime leaves, then add the aubergine.
- 3
Simmer for 10 minutes until the aubergine is almost tender.
- 4
Add the chickpeas and simmer for 5 more minutes.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with thai basil leaves and serve with jasmine rice.
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