Chickpea and Aubergine Curry
£7.00
This delightfully delicate vegan dish is made using a number of cooking techniques. Oven baked energies and spices are combined in a karahi with chickpeas and cooked in a fragrant curry sauce, with garlic, onions and warming whole spices. Finished with fresh chopped coriander and mint. Gorgeous!
HOW TO REHEAT - Defrost at room temperature. Oven cook for 30 minutes at 180°c. Microwave cook for 4 minutes on highest setting.
ALLERGENS - None
RECIPE ORIGIN - India
SERVES - 2
CHILLI HEAT FACTOR - 🌶️
WEIGHT - 475g
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