Save to your scrapbook

    Roasted aubergine & chickpea curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Roasted aubergine & chickpea curry

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    1 aubergine
    1 tbsp oil
    1 onion, chopped
    2 tbsp tikka curry paste
    400g can chopped tomatoes
    400g can chickpeas, drained
    ½ x 450g pack spinach
    250g pouch Uncle Ben’s Brown Basmati Rice
    Fat free natural yogurt, to serve


    1. Preheat the oven to 220°C, gas mark 7. Place the whole aubergine in the oven for 20 minutes until soft. Cool slightly then peel and roughly chop.

    2. Meanwhile, heat the oil in a saucepan and fry the onion for 3-4 minutes. Add the paste and roasted aubergine and cook for 1 minute. Stir in the tomatoes, chickpeas and 50ml water, cover and cook for 10 minutes, stirring occasionally.

    3. Add the spinach until wilted and season to taste. Heat the rice pouch and serve with the curry and a spoon of fat free yogurt. 

    Your recipe note

    Edit your recipe note

    2 of your 5 a day

    Low in fat 


    Average user rating

    4 stars