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Easy chick pea, aubergine and spinach curry
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1½ tbsp vegetable oil
1 onion, chopped
3 cloves garlic, chopped
½ red chilli, deseeded and finely chopped
5cm piece root ginger, chopped
1 aubergine, finely chopped
2 tbsp tamari
400g can chick peas, drained and rinsed
2 tbsp curry powder
½ tbsp ground turmeric
300ml reduced-fat coconut milk
400g can chopped tomatoes
115g bag baby spinach
½ lemon, juice
1 tsp ground black pepper
2 tbsp toasted flaked almonds
crushed chilli flakes (optional)
2 wholemeal pittas, toasted and cut into soldiers
1. Heat the oil in a large saucepan and cook the onion, garlic, chilli and ginger for 2-3 minutes, stirring regularly.
2. Add the aubergine and tamari and cook for 5 minutes, continuing to stir. Add 5 tbsp water and cook for a further 3-4 minutes. The aubergine should be soft; if it isn’t, cook for a little longer.
3. Add the chick peas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. Bring to the boil and simmer for 5 minutes, stirring occasionally.
4. Divide between 4 bowls and garnish with the toasted flaked almonds and chilli flakes, if using. Serve with the toasted pitta soldiers.
This recipe first appeared in Waitrose & Partners Health, New Year 2019 issue.
Typical values per serving:
This recipe was first published in January 2019.