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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 (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
Ingredients

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

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