zoom Easy chick pea, aubergine and spinach curry

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    Easy chick pea, aubergine and spinach curry

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    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. 

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    This recipe first appeared in Waitrose & Partners Health, New Year 2019 issue. 


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