Aubergine and chickpea curry
prep: 15 minutes
cook: 40 minutes
serving: 4
Nutrition Facts
each serving
KCal
433
Carbs
63g
fiber
14g
Protein
18g
Fat
7.5g
Saturates
1.2g
Sugars
16g
Salt
0.92g
Fruit/Veg Portion
-
Ingredients
all 16 types- Calorie-controlled cooking spray
- 1 red onion, finely sliced
- 3 garlic cloves, crushed
- 1tbsp grated fresh ginger
- 1/2tbsp ground coriander
- 3 cardamom pods, crushed
- 1 star anise
- 1tbsp tomato purée
- 2 aubergines, cut into 3cm chunks
- 500g passata
- 300ml veg stock, made with 1/2 reduced salt stock cube
- 2 x 400g tins chickpeas, drained and rinsed
- 50g fat-free natural yogurt, plus 2tbsp to serve
- Finely grated zest and juice of half a lime, plus wedges to serve
- 2tbsp finely chopped fresh coriander, plus extra to serve
- 2 x 250g pouches microwave brown basmati rice
Directions
3 steps in totalStep 1
Mist a large pan with the spray and fry the onion over a medium heat for 6-8 minutes until soft. Add the garlic and ginger, cook for 1 minute, stir in the spices and cook for another minute.
Step 2
Stir in the purée and cook for 1 minute, then add the aubergines, passata and stock. Bring to a simmer and cook for 25 minutes, adding the chickpeas for the final 5. Stir in the yogurt, lime zest and juice and coriander.
Step 3
Add the cooked rice to the bowls, and top with the curry, the extra yogurt and coriander, serving the limes on the side.
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