Easy chick pea, aubergine and spinach curry

Name: Easy chick pea, aubergine and spinach curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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; 400 g can chick peas, drained and rinsed; 2 tbsp curry powder; ½ tbsp ground turmeric; 300 ml reduced-fat coconut milk; 400 g can chopped tomatoes; 115 g 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

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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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.