Name: Aubergine and chickpea curry
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4
Ingredients: Calorie-controlled cooking spray; 1 red onion, finely sliced; 3 garlic cloves, crushed; 1tbsp grated fresh ginger; 1/2tbsp ground coriander; 3 cardamom pods, crushed; 1 star anise; 1tbsp tomato purée; 2 aubergines, cut into 3cm chunks; 500g passata; 300ml veg stock, made with 1/2 reduced salt stock cube; 2 x 400g tins chickpeas, drained and rinsed; 50g fat-free natural yogurt, plus 2tbsp to serve; Finely grated zest and juice of half a lime, plus wedges to serve; 2tbsp finely chopped fresh coriander, plus extra to serve; 2 x 250g pouches microwave brown basmati rice

A deliciously warming vegetarian curry that's easy to make. Thanks to WW (Weight Watchers UK) for this recipe.

Serves

Prep

15 minutes

Cook

40 minutes

Each 568g serving contains (excludes serving suggestion)

KCal

433

Carbs

63.0g

Fibre

14.0g

Protein

18.0g

Fat

7.5g

Saturates

1.2g

Sugars

16.0g

Salt

0.92g

What makes a healthy, balanced diet?

Ingredients

Calorie-controlled cooking spray

1 red onion, finely sliced

3 garlic cloves, crushed

1tbsp grated fresh ginger

1/2tbsp ground coriander

3 cardamom pods, crushed

1 star anise

1tbsp tomato purée

2 aubergines, cut into 3cm chunks

500g passata

300ml veg stock, made with 1/2 reduced salt stock cube

2 x 400g tins chickpeas, drained and rinsed

50g fat-free natural yogurt, plus 2tbsp to serve

Finely grated zest and juice of half a lime, plus wedges to serve

2tbsp finely chopped fresh coriander, plus extra to serve

2 x 250g pouches microwave brown basmati rice

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Method

Step 1

Mist a large pan with the spray and fry the onion over a medium heat for 6-8 minutes until soft. Add the garlic and ginger, cook for 1 minute, stir in the spices and cook for another minute.

Step 2

Stir in the purée and cook for 1 minute, then add the aubergines, passata and stock. Bring to a simmer and cook for 25 minutes, adding the chickpeas for the final 5. Stir in the yogurt, lime zest and juice and coriander.

Step 3

Add the cooked rice to the bowls, and top with the curry, the extra yogurt and coriander, serving the limes on the side.

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Aubergine and chickpea curry

Ingredients