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Aubergine and chickpea curry

Special Diets

Low fat
Vegetarian
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

Nutrition 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)
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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