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(onion, chopped)
- 3garlic cloves(garlic cloves, chopped)
- ½red chilli(red chilli, deseeded and finely chopped)
- 5root ginger(cm piece root ginger, chopped)
- 1aubergine(aubergine, finely chopped)
- 2 tbsptamari
- 400 gramschick peas(can chick peas, drained and rinsed)
- 2 tbspcurry powder
- ½ tbspground turmeric
- 300 mlsreduced-fat coconut milk
- 400 gramschopped tomatoes(can chopped tomatoes)
- 115 gramsbaby spinach
- ½lemon(lemon, juice)
- 1 tspground black pepper
- 2 tbsptoasted flaked almonds
- 1chilli flakes(crushed chilli flakes (optional))
- 2wholemeal pittas(wholemeal 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Campfire stew
Nothing beats a hearty campfire stew when you're feeding a crowd, and this one's become my go to recipe because it's so straightforward to throw together. The beauty of this dish is that most of the work happens while you're relaxing by the fire, letting everything simmer away for hours. Gammon gives it a wonderfully smoky flavor, while the haricot beans pack in fiber and protein to keep everyone satisfied. It's the kind of rustic, warming meal that tastes even better outdoors, and honestly, it costs very little to make while feeding plenty of people.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Reviews
Sign in to write a review.