zoom Baked veggie curry

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    Baked veggie curry

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    Baked veggie curry

    • Total time: Ready in 35 minutes 35 minutes

    Serves: 4


    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.

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