Save to your scrapbook
Baked veggie curry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
2 of your 5 a day per serving, low in fat
This recipe was first published in Wed Aug 24 13:06:00 BST 2011.
Average user rating