Aubergine & chickpea curry
6
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
This vegetarian curry is so simple to make, and full of deliciously warming spices, that you won’t be tempted to turn to a takeaway.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium
Garlic
3 clove(s)
Root Ginger
1½ tablespoon(s)
Curry Powder
9 g
Coriander, Dried
½ tablespoon(s), level, ground
Cardamom Pods
3 g, 3
Star Anise
1 individual
Tomato Purèe
1 tablespoon(s), level
Aubergine
2 medium, small
Passata
500 g
Vegetable stock cube
½ cube(s), 300ml stock
Chickpeas, cooked
2 can(s), large, drained
Fat Free Natural Yogurt
100 g
Lime
½ zest(s) of 1
Lime Juice, Fresh
1 tablespoon(s)
Coriander, fresh
2 tablespoon(s)
Brown rice, microwaveable
2 pouch(es)
Lime
1 medium, cut into wedges, to serve