Aubergine & chickpea curry
6
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This vegetarian curry is so simple to make, and full of deliciously warming spices, that you won’t be tempted to turn to a takeaway.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium
Garlic
3 clove(s)
Root Ginger
1½ tablespoon(s)
Curry Powder
9 g
Coriander, Dried
½ tablespoon(s), level, ground
Cardamom Pods
3 g, 3
Star Anise
1 individual
Tomato Purèe
1 tablespoon(s), level
Aubergine
2 medium, small
Passata
500 g
Vegetable stock cube
½ cube(s), 300ml stock
Chickpeas, cooked
2 can(s), large, drained
Fat Free Natural Yogurt
100 g
Lime
½ zest(s) of 1
Lime Juice, Fresh
1 tablespoon(s)
Coriander, fresh
2 tablespoon(s)
Brown rice, microwaveable
2 pouch(es)
Lime
1 medium, cut into wedges, to serve
Instructions
1
Mist a large nonstick pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the garlic and ginger, and cook for 1 minute, then add all the spices and cook, stirring, for a further 1 minute.
2
Stir in the tomato 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 minutes. Stir in the yogurt, lime zest and juice and coriander, then season.
3
Meanwhile, heat the rice to pack instructions, then divide between bowls. Top with the curry and the extra yogurt and coriander. Serve with the lime wedges on the side.
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