Thai chickpea and aubergine curry
"A delicious vegetarian Thai curry"
7.6 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
2tbsp groundnut oil
3tbsp Thai green curry paste
1 green pepper, de-seeded and sliced
400g reduced fat coconut milk
400g chickpeas, drained and rinsed
freshly ground black pepper
1-2 fresh green chilli (to taste), de-seeded and thinly sliced lengthways
1 pack fresh coriander leaves
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