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Heat the oil in a large saucepan and cook the onion, garlic, chilli and ginger for 2-3 minutes, stirring regularly.
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.
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.
Divide between 4 bowls and garnish with the toasted flaked almonds and chilli flakes, if using. Serve with the toasted pitta soldiers.
Typical values per serving when made using specific products in recipe
Energy | 1,508kJ/ 361kcals |
|---|---|
Fat | 15g |
Saturated Fat | 5.4g |
Carbohydrates | 37g |
Sugars | 9.8g |
Fibre | 11g |
Protein | 12g |
Salt | 1.6g |
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