Spicy beef with eggplant and chickpeas
1 medium, cut into 1.5cm pieces
1 medium, finely chopped
Lean beef mince, raw
Fresh red chilli
1 whole, deseeded, finely chopped
2 clove(s), crushed
Chickpeas, no added salt, canned, drained
1 can(s), (400g can), rinsed
Salt-reduced liquid beef stock
½ cup(s), (125ml)
1 bunch(es), trimmed, rinsed, chopped
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
- Heat 3 teaspoons oil in a wok over high heat. Stir-fry eggplant, in batches, for 2 minutes or until golden. Transfer to a bowl.
- Reheat remaining oil in same wok over medium-high heat. Stir-fry onion for 2-3 minutes or until golden. Add mince and stir-fry, breaking mince up with a wooden spoon, for 3-4 minutes or until browned. Add chilli, garlic and garam masala and stir-fry for 1 minute or until fragrant. Add chickpeas and stock. Reduce heat and simmer for 2 minutes.
- Return eggplant to wok with spinach and cook for 2-3 minutes or until eggplant is heated through and spinach has wilted. Serve with a dollop of yoghurt.