Spicy beef with aubergine & chickpeas
1 medium, cut into 1.5cm pieces
1 small, finely chopped
Extra lean beef mince (5% fat), raw
Chilli, green or red
1 individual, long fresh red chilli, deseeded, finely chopped
2 clove(s), crushed
1 teaspoon(s), level
400 g, drained, rinsed
Beef stock cube(s)
1 cube(s), to make 125ml stock
1 portion(s), young leaf, chopped
0% fat natural Greek yogurt
80 g, to serve
- Heat 2 tsp of the oil in a large wok or frying pan over a high heat. Stir-fry the aubergine, in batches, for 2 minutes or until golden. Transfer to a bowl.
- Heat the remaining oil in the same wok over a medium-high heat. Stir-fry the onion for 2-3 minutes or until golden. Add the mince and stir-fry for 3-4 minutes or until browned, breaking up any lumps with a wooden spoon. Add the chilli, garlic and garam masala and stir-fry for 1 minute or until fragrant, then stir in the chickpeas and stock. Reduce the heat and simmer for 2 minutes.
- Return the aubergine to the wok along with the spinach and cook for 2-3 minutes or until the aubergine is heated through and the spinach wilted. Serve with the broccoli and yogurt.