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Photo of Chickpea vegetable curry by WW

Chickpea vegetable curry

6
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
This recipe is great for family meal times and freezes well, so you can make a double batch and save half for another time

Ingredients

Brown Rice, dry

200 g

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, sliced

Aubergine

1 medium, chopped

Garlic

4 clove(s), chopped

Cumin seeds

1 teaspoon(s), level, lightly crushed

Cardamom Pods

1 teaspoon(s), 6 pods

Cloves, Whole or Ground

5 individual

Chilli flakes

1 pinch, large

Nigella seeds

1 teaspoon(s), level

Turmeric

1 teaspoon(s)

Chickpeas, cooked

1 can(s), large, drained

Vegetable stock cube

½ cube(s), made with 250ml hot water

Tomato

3 large, chopped

Spinach

100 g

Coriander, fresh

4 tablespoon(s), chopped

0% fat natural Greek yogurt

75 g

Instructions

  1. Cook the rice according to pack instructions. Drain and set aside.
  2. Mist a large nonstick frying pan with cooking spray and add the onion and aubergine. Cook gently, stirring occasionally, for 6-7 minutes or until softened. Add the garlic, cumin, cardamom, cloves, chilli and onion seeds, and cook for 2 minutes, stirring all the time.
  3. Stir in the turmeric and cook for 1 minute, then add the chickpeas, stock and tomatoes. Bring to the boil and simmer for 5 minutes over a medium-high heat. Add the spinach and cook for 1 minute or until wilted. Season to taste. Serve in warmed shallow bowls with the yogurt and rice.

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