Chickpea vegetable curry
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This recipe is great for family meal times and freezes well, so you can make a double batch and save half for another time
Ingredients
Brown Rice, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, sliced
Aubergine
1 medium, chopped
Garlic
4 clove(s), chopped
Cumin seeds
1 teaspoon(s), level, lightly crushed
Cardamom Pods
1 teaspoon(s), 6 pods
Cloves, Whole or Ground
5 individual
Chilli flakes
1 pinch, large
Nigella seeds
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Chickpeas, cooked
1 can(s), large, drained
Vegetable stock cube
½ cube(s), made with 250ml hot water
Tomato
3 large, chopped
Spinach
100 g
Coriander, fresh
4 tablespoon(s), chopped
0% fat natural Greek yogurt
75 g
Instructions
1
Cook the rice according to pack instructions. Drain and set aside.
2
Mist a large nonstick frying pan with cooking spray and add the onion and aubergine. Cook gently, stirring occasionally, for 6-7 minutes or until softened. Add the garlic, cumin, cardamom, cloves, chilli and onion seeds, and cook for 2 minutes, stirring all the time.
3
Stir in the turmeric and cook for 1 minute, then add the chickpeas, stock and tomatoes. Bring to the boil and simmer for 5 minutes over a medium-high heat. Add the spinach and cook for 1 minute or until wilted. Season to taste. Serve in warmed shallow bowls with the yogurt and rice.
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