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Aubergine & chickpea curry

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Aubergine and chickpea curry
A deliciously warming vegetarian curry that's easy to make. Thanks to WW (Weight Watchers UK) for this recipe.
Serves
4
Prep
15 minutes
Cook
40 minutes
Each 568g serving contains
KCal
433
Carbs
63.0g
Fibre
14.0g
Protein
18.0g
Fat
7.5g
Saturates
1.20g
Sugars
16.0g
Salt
0.92g
Ingredients
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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
  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.
  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.
  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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