This vegan/vegetarian curry with chickpeas and aubergine (eggplant) is packed full of flavour and ready in less than 30 minutes.
Aubergines/eggplants are an excellent source of dietary fibre. They are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese.
This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.
This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.
Ingredients
Serves Four
1kg/2¼lb fresh spinach
2 tbsp olive oil
2 medium red onions, chopped
200g/7oz tinned chickpeas, drained and rinsed
2 garlic cloves, finely chopped
2 fresh hot green chillies*, halved and thinly sliced, seeds included
1 tbsp coriander seeds, ground
1 tbsp cumin seeds
1 large aubergine/eggplant, approx. 400g/14oz,cut into 2cm (3/4in) dice
400g/14oz tinned chopped tomatoes
salt
1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
3. Add the remaining olive oil and the aubergine/eggplant. Cook for ten minutes, stirring often, until the aubergine/eggplant is coloured.
4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine/eggplant is soft. Stir in the spinach purée and serve.
1kg/2¼lb fresh spinach
2 tbsp olive oil
2 medium red onions, chopped
200g/7oz tinned chickpeas, drained and rinsed
2 garlic cloves, finely chopped
2 fresh hot green chillies*, halved and thinly sliced, seeds included
1 tbsp coriander seeds, ground
1 tbsp cumin seeds
1 large aubergine/eggplant, approx. 400g/14oz,cut into 2cm (3/4in) dice
400g/14oz tinned chopped tomatoes
salt
*Alternative to fresh hot green chillies - Jalapeño peppers offer medium heat
Method1. Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
3. Add the remaining olive oil and the aubergine/eggplant. Cook for ten minutes, stirring often, until the aubergine/eggplant is coloured.
4. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine/eggplant is soft. Stir in the spinach purée and serve.
From idea seen here
A tasty meal any day of the week ...
~ just had to share these beautiful crocus ~
This blog offers a wide variety of recipes/food ideas, and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your general health, including medication, you should contact your Doctor / health care provider.
All the best Jan
