Looking for a creamy and wholesome plant-based curry?
Creamy Korma Eggplant and Chickpea Curry is a rich and satisfying dish that combines tender eggplant, protein-packed chickpeas, and the bold flavours of Tully’z Creamy Korma Curry Sauce. This quick and hearty meal is perfect for any night of the week!
Serves: 4
Ready in: 10 minutes
Ingredients:
- 1 jar of Tully'z Creamy Korma Curry Sauce
- 1 large eggplant, diced into 2 cm cubes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons freshly chopped coriander
Instructions:
- Heat olive oil in a deep non-stick frying pan over medium heat.
- Add the diced eggplant and cook for 5–7 minutes until slightly golden and softened.
- Stir in the chickpeas and continue cooking for another 2 minutes.
- Pour in the entire jar of Tully’z Creamy Korma Curry Sauce, cover, and simmer for 5 minutes until everything is tender and well combined.
- Remove from heat, mix in the freshly chopped coriander, and serve hot with naan, rice, or roti.
Creamy Korma Eggplant and Chickpea Curry is a delicious plant-based dish with a creamy texture and deep spices. Perfect for an easy and flavourful dinner!
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