Baked veggie curry


1 essential Waitrose Aubergine
1 tbsp vegetable oil
1 essential Waitrose Onion, chopped
2 tbsp medium curry powder
400g can essential Waitrose Plum Tomatoes
400g can essential Waitrose Chick Peas, drained and rinsed
250g bag fresh essential Waitrose Spinach, washed
2 tbsp mango chutney
long grain or basmati rice.


Preheat the oven to 200°C, gas mark 6. Prick the aubergine all over with a fork and bake for 30 minutes. Heat the vegetable oil in a pan and fry the onion, for 3-4 minutes.

Add the curry powder and fry for 1 minute. Stir in the tomatoes (add a dash of water to rinse out the can), and the chick peas. Cover and simmer for 10-15 minutes.

Dice the aubergine and add the spinach and  mango chutney. Cook for 1-2 minutes. Serve with either long grain or basmati rice.

Baked veggie curry
  • Total time: Ready in 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1866.064kJ
Fat 9.9g
Saturated Fat 1.4g
Carbohydrate 75.6g
Sugars 12.1g
Salt 0.6g

2 of your 5 a day per serving, low in fat

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3 stars

Average user rating Based on 44 ratings

This recipe was first published in Wed Aug 24 13:06:00 BST 2011.