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Ingredients
1½ tbsp Vegetable oil
1 onion, chopped
3 garlic cloves, chopped
½ red chilli, deseeded and finely chopped
5 cm 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 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
Method
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.
Nutritional
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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