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Roasted aubergine & chickpea curry
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1 tbsp oil
1 onion, chopped
2 tbsp tikka curry paste
400g can chopped tomatoes
400g can chickpeas, drained
½ x 450g pack spinach
250g pouch Uncle Ben’s Brown Basmati Rice
Fat free natural yogurt, to serve
1. Preheat the oven to 220°C, gas mark 7. Place the whole aubergine in the oven for 20 minutes until soft. Cool slightly then peel and roughly chop.
2. Meanwhile, heat the oil in a saucepan and fry the onion for 3-4 minutes. Add the paste and roasted aubergine and cook for 1 minute. Stir in the tomatoes, chickpeas and 50ml water, cover and cook for 10 minutes, stirring occasionally.
3. Add the spinach until wilted and season to taste. Heat the rice pouch and serve with the curry and a spoon of fat free yogurt.
Typical values per serving:
This recipe was first published in August 2015.