Chickpea & Aubergine Curry

20 min
45 min
Chickpea & Aubergine Curry


  • Heat the oil in a large pan over medium heat.

  • Add onion and garlic and cook for 5 minutes until everything is soft.

  • Add the chopped chilli and spices and cook for another 30 seconds.

  • Add the tomatoes, aubergine and chickpeas to the pan.

  • Add the vegetable stock and the TCC natural yoghurt, mix well and simmer for 20 minutes until the vegetables are soft.

  • Mix in the spinach, lime zest and juice and cook for a few more minutes until the spinach is cooked through.

  • Serve on a bed of brown rice and serve with coriander and a teaspoon of TCC natural yoghurt.
Feefo logo
Your Cart

{{ line_item.product_title }} {{ line_item.product_type == 'Bundle' ? '' : line_item.product_type }}

{{ line_item.product_type != 'Bundle' ? line_item.options_with_values[0].value : '' }}

£{{ parseFloat(line_item.line_price / 100) }}

All orders will be dispatched in the first
two weeks of September


£{{ formattedPrice }}

Continue Shopping