Photo of Smoky aubergine chilli with cauliflower rice by WW

Smoky aubergine chilli with cauliflower rice

Points® value
Total Time
40 min
5 min
35 min
A mild, fragrant curry of tender aubergines, tomatoes and kidney beans.


Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped


2 clove(s)

Tomato Purèe

1 tablespoon(s), level

Ground Cumin

½ tablespoon(s), level

Chilli Powder

½ teaspoon(s), level


1 tablespoon(s), level

Oregano, Dried

½ tablespoon(s)


2 medium

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 400ml

Kidney Beans, cooked

1 can(s), large, drained


½ zest(s) of 1, plus lime wedges to serve

Lime Juice, Fresh

1 tablespoon(s)

Cauliflower, Raw

1 whole

Plain Soya Yogurt

100 g

Coriander, fresh

1 tablespoon(s)


  1. Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the onion and cook for 6-8 minutes until soft. Add the garlic, tomato purée, spices and dried oregano, and cook for another 2 minutes.
  2. Stir in the aubergines and cook for 1 minute, then add the chopped tomatoes and stock. Stir to combine then bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, until the aubergine is tender.
  3. Add the kidney beans and the lime juice, then season to taste. Simmer for another 5 minutes, until the beans are warmed through.
  4. Meanwhile, Cut the cauliflower into florets, then put in a food processor. Blitz until roughly the texture of rice, then transfer to a microwave-safe bowl. Cover with a plate, leaving a small gap, then cook on high for 5-6 minutes.
  5. Put the yogurt in a small bowl and sprinkle over the lime zest and extra paprika. Serve the chilli with the cauliflower ‘rice’, yogurt and lime wedges, with the coriander scattered over the top.


The chilli can be frozen in an airtight container for up to 2 months.