Easy chick pea, aubergine and spinach curry
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is my go to curry when I want something delicious and nutritious without spending hours in the kitchen. Packed with protein rich chickpeas and spinach which is brilliant for your iron levels, it comes together in just thirty minutes from start to finish. The beauty of this recipe is how forgiving it is, whether you're a confident cook or still finding your feet in the kitchen. Everything goes into one pot, the ingredients are affordable and easy to find, and honestly it tastes like you've put in far more effort than you actually have. Serve it with warm wholemeal pittas and you've got yourself a proper satisfying meal.
Ella x
Ingredients
- 1½ tbspvegetable oil
- 1onion(chopped)
- 3garlic cloves(chopped)
- ½red chilli(deseeded and finely chopped)
- 5root ginger(chopped)
- 1aubergine(finely chopped)
- 2 tbsptamari
- 400 gramschick peas(drained and rinsed)
- 2 tbspcurry powder
- ½ tbspground turmeric
- 300 mlsreduced-fat coconut milk
- 400 gramschopped tomatoes
- 115 gramsbaby spinach
- ½lemon(juice)
- 1 tspground black pepper
- 2 tbsptoasted flaked almonds
- 1chilli flakes(crushed chilli flakes (optional))
- 2wholemeal pittas(toasted and cut into soldiers)
Detail level
Instructions
- 1
Heat the oil in a large saucepan and cook the onion, garlic, chilli and ginger for 2-3 minutes, stirring regularly.
- 2
Add the aubergine and tamari and cook for 5 minutes, continuing to stir. Add 5 tbsp water and cook for a further 3-4 minutes. The aubergine should be soft; if it isn’t, cook for a little longer.
- 3
Add the chick peas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. Bring to the boil and simmer for 5 minutes, stirring occasionally.
- 4
Divide between 4 bowls and garnish with the toasted flaked almonds and chilli flakes, if using. Serve with the toasted pitta soldiers.
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