Spinach & Aubergine Curry
PREP: 10 Minutes
COOK: 15 Minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
250 kcal Energy
22g Carbohydrate
11g Protein
11g (of which Sugar)
10g Fat
12.5g Fibre
0.8g (of which Saturated Fat)
1.2g Salt
Ingredients
- 100g kale
- 450g pack spinach
- 1 tbsp oil
- 1 onion, sliced
- 1 aubergine, diced
- 75g tikka curry paste
- 400g can chopped tomatoes
- 400g can chick peas, drained and rinsed
- Brown basmati rice
- Natural yogurt to serve
For a Vegan Option: Replace natural yoghurt with soya yoghurt, almond yoghurt etc
Instructions
- Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
- Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chick peas and 100ml water.
- Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
- Serve with cooked brown basmati rice and a spoonful of natural yogurt.
