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🍛 Red Curry with Eggplant and Chickpeas

410 kcal · 30 min · 4 servings

Ingredients

• 1 Eggplant
• 200g Chickpeas
• 2 EL Red curry paste
• 400ml Coconut milk
• 1 Onion
• 1 Handvoll Thai basil
• 1 Lime

Instructions

1. 1. Dice eggplant and sauté in a pan.
2. 2. Add onion and red curry paste and sauté.
3. 3. Add coconut milk and bring to a boil.
4. 4. Add chickpeas and simmer for 10 minutes.
5. 5. Garnish with lime zest and Thai basil.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 55 g