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

Nutritional Information:

Each 568g serving contains (excludes serving suggestion)

KCal: 433
Carbs: 63.0g
Fibre: 14.0g
Protein: 18.0g
Fat: 7.5g
(Low)
Saturates: 1.2g
(Low)
Sugars: 16.0g
(Low)
Salt: 0.92g
(Low)

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

Please view Whisk.com privacy policy for more information

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.

Get more tasty recipes by becoming a member

Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.

Become a member

Aubergine and chickpea curry

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

You may also like

Mixed vegetable and bean curry

Keralan-style vegetable curry

Potato and lentil curry

Green masala fish curry

Share this Page