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Photo of Spicy beef with eggplant and chickpeas by WW

Spicy beef with eggplant and chickpeas

Total Time
30 min
15 min
15 min
Quick spicy beef recipe in 30 minutes flavoured with the Indian spice garam masala, eggplant and chickpeas.


Olive oil

1 tbs


1 medium, cut into 1.5cm pieces

Red onion

1 medium, finely chopped

Lean beef mince, raw

350 g

Fresh red chilli

1 whole, deseeded, finely chopped


2 clove(s), crushed

Garam masala

1 tsp

Chickpeas, no added salt, canned, drained

1 can(s), (400g can), rinsed

Salt-reduced liquid beef stock

½ cup(s), (125ml)

English spinach

1 bunch(es), trimmed, rinsed, chopped

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Steamed broccolini.