Garbanzo & Aubergine Curry


• 800g garbanzo beans (chickpeas)
• 1 cup chopped raw leeks (150 grams)
• 1 medium size Aubergine
• 3 garlic cloves
• 1 red chili peppers
• 1 tomato
• 2 tbsp nature soya yogurt
• 250ml soy cream
• 1 tbsp red curry powder
• Salt to taste
• ½ tbsp curry powder
• ½ tbsp curcuma (turmeric) powder
• 2 tbsp coconut oil (or any oil you have)


• Wash all vegetables
• Start chopping the leek, the garlic cloves and the red chili in medium size
• Medium heat a frying pan and add 2tbsp coconut oil let it get hot
• Then add chopped leek, the garlic cloves, and the red chili, let it cook for 3 min, after
• Add the tomato in cubes, cover it for 3 more min
• Open the lid and add the red curry powder, salt, curcuma powder and cumin
• Mix all and then you will have the base “ the masala”
• Now add the chickpeas, the soy cream, the soy yogurt, and stir. Right after
• Add the aubergine in medium size cubes and nutritional yeast
• Stir well and cover it for about 15 min. Basically, when the aubergine looks brown and soft the dish is ready.
• Serve with whole wheat basmati rice and garnish with cilantro
• And you are ready to go!

Happy cooking!

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