Spinach, Aubergine and Chickpea Curry

A flavorful vegetarian curry featuring spinach purée, sautéed aubergine, chickpeas, and aromatic spices cooked in a tomato base.

Vegetarian Vegan Gluten-Free Healthy Curry Spinach Aubergine

Estimated Nutrition

Calories

251

kcal / serving

1004 kcal total

Carbs

8.3g

per serving

33.2 g total

Fat

15.9g

per serving

63.6 g total

Protein

13g

per serving

52 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

200

Chickpeas

tinned, drained and rinsed

NutsSeeds

clove

Garlic

finely chopped

tbsp

Coriander Seeds

ground

tbsp

Cumin Seeds

pinch

Salt

to taste

OilsFats

tbsp

Olive Oil

Vegetables

Spinach

fresh

piece

Red Onion

medium, chopped

piece

Green Chillies

fresh, hot, halved and thinly sliced, seeds included

400

Aubergine

large, cut into 2cm dice

400

Chopped Tomatoes

tinned

Method

Boil spinach for two minutes then cool under cold water and squeeze out liquid.

Purée the spinach coarsely in a food processor.

Sauté onion, chickpeas, garlic, chilli, and spices in half the olive oil for five minutes.

Add remaining oil and aubergine, then cook for ten minutes while stirring.

Add tomatoes and salt, then simmer covered for 15 minutes.

Stir in the spinach purée and serve.