Name: Aubergine and chickpea with spinach curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 tsp rapeseed oil; 1 small red onion chopped; 1 aubergine (about 225g/8oz total/unprepared weight) diced; 1 small red pepper deseeded and diced; 1 small fresh green chilli deseeded and finely chopped; 3 tsp medium curry powder or to taste; 227g (8oz) can chopped tomatoes in rich natural juice; 210g (7½oz) can chickpeas in water drained and rinsed; 175ml (6fl oz) homemade or reduced-salt vegetable stock; Freshly ground black pepper to taste; 85g (3oz) baby spinach leaves rinsed and patted dry; 4 tsp half-fat crème fraîche (optional)

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 25 minutes

Heat rapeseed oil in a non-stick saucepan. Add red onion, aubergine, red pepper and green chilli; cook over a medium heat for 6–8 minutes or until vegetables are softened, stirring regularly. Add curry powder; cook for 1 minute, stirring.
Stir in tomatoes, chickpeas, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Stir in spinach; cover and cook for 2–3 minutes or until wilted. Remove from heat; stir in crème fraîche (if using). Serve immediately with cooked wholegrain rice.

Cook’s Tips

Try using butternut squash (peeled, deseeded and diced) or courgettes (cut into small chunks) in place of the aubergine.
Stir in a little chopped fresh coriander just before serving.

Energy 1236kJ 295kcal 15%

Carbs 34.4g -

Fat 7.3g Low 10%

Saturates 0.7g Low 4%

Sugar 13.3g Low 15%

Salt 1g Low 17%

% = an adult's reference intake

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Ingredients

2 tsp rapeseed oil

1 small red onion, chopped

1 aubergine (about 225g/8oz total/unprepared weight), diced

1 small red pepper, deseeded and diced

1 small fresh green chilli, deseeded and finely chopped

3 tsp medium curry powder, or to taste

227g (8oz) can chopped tomatoes in rich natural juice

210g (7½oz) can chickpeas in water, drained and rinsed

175ml (6fl oz) homemade or reduced-salt vegetable stock

Freshly ground black pepper, to taste

85g (3oz) baby spinach leaves, rinsed and patted dry

4 tsp half-fat crème fraîche (optional)

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Aubergine, chickpea & spinach curry

Cook’s Tips

Nutritional Information

Tried this at home?

Ingredients

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