Tender Sweet Potatoes and Aubergines - chickpeas in tandoori curry
The sauce clings to the chickpeas, the aubergine falls apart under the spoon and the sweet potato leaves a mellow note that rounds out the spices.
tomatoes · aubergines · sweet potatoes · red peppers · onions · cold-pressed sunflower oil · chickpeas · soya cooking cream (water, soya, sunflower oil, cane sugar) · Guérande salt · coriander · tandoori spice mix (coriander, cumin, paprika, cinnamon, cloves, mild chilli, hot chilli, cardamom) · pepper · turmeric
Allergens: soya
*Organic ingredients. Certified organic by Ecocert France.
Enjoy hot or at room temperature. Heat directly in the jar, in the microwave once the lid has been removed, or in a bain-marie. To use a pan, empty the contents into it and warm through gently.
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This creation
Tender sweet potatoes and aubergines in a tandoori curry tomato sauce, with the generosity of chickpeas.
What's inside
In the tandoori tomato sauce, the aubergine becomes almost candied and the sweet potato melts into the sauce, rich and velvety.
Why you'll love it
Because the same recipe holds the pleasure of a chickpea curry and that of a true slow-cooked vegetable stew.
How to enjoy
Piping hot, straight from the jar, with a small spoonful of natural yoghurt for a fresh, creamy touch.
How to enjoy
Piping hot, straight from the jar, with a small spoonful of natural yoghurt for a fresh, creamy touch.
