Spicy beef with aubergine & chickpeas
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Bring a bit of spice to the dinner table with this Indian-style bowl
Ingredients
Olive Oil
1 tablespoon(s)
Aubergine
1 medium, cut into 1.5cm pieces
Red onion
1 small, finely chopped
Extra lean beef mince (5% fat), raw
350 g
Chilli, green or red
1 individual, long fresh red chilli, deseeded, finely chopped
Garlic
2 clove(s), crushed
Garam Masala
1 teaspoon(s), level
Chickpeas, cooked
400 g, drained, rinsed
Beef stock cube(s)
1 cube(s), to make 125ml stock
Spinach
1 portion(s), young leaf, chopped
0% fat natural Greek yogurt
80 g, to serve
Instructions
1
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.
2
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.
3
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.
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