Chickpea curry

Chickpea curry

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 600 kcal
, Fat: 43 g
, Carbohydrate: 39 g
, Protein: 10 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 aubergine, cut into cubes
2 pieces tomatoes, cut into cubes
2 tins Karma Bio Kichererbsen
1 glass Karma Bio Korma Sauce
½ bunch coriander, torn
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How it's done

Heat the oil in a non-stick frying pan. Stir fry the onion and garlic for approx. 1 min. Add the korma sauce, bring to the boil, simmer for approx. 10 mins. until the vegetables are almost soft, sprinkle with the coriander.

Good to know
Serve with: Basmati rice

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