• Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 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

  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.

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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