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    Potato, Aubergine and Chickpea Balti

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    Potato, Aubergine and Chickpea Balti

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 large red-skinned potato, peeled and cut into 2cm cubes
    • 2 large aubergines, cut into 3cm cubes
    • 2 x 450g jars Waitrose Perfectly Balanced Organic Balti Cooking Sauce
    • 410g can Waitrose Chickpeas, drained and rinsed
    • 2 tbsp shredded fresh mint, plus 4 sprigs to garnish
    • 150g pot Waitrose Low Fat Natural Yogurt


    1. Heat the oil in a large sauté or frying pan and cook the potato for 5 minutes. Add the aubergines and cook over a high heat for 10 minutes, or until starting to brown.
    2. Add the balti sauce and 200ml cold water, bring to a simmer, cover and cook gently for 25 minutes, or until the potato is just tender. Add the chickpeas and cook for a further 2-3 minutes, or until heated through. Stir in the mint, reserving a little to garnish, then spoon into bowls.
    3. Top each serving with a spoonful of natural yogurt and a sprig of mint.

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    Instead of cooking your own rice, use a 600g tub of Waitrose Pilau Rice.

    Substitute coriander or flat-leaf parsley for the mint, if preferred.


    Average user rating

    4 stars