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Chickpea and Aubergine Curry
Chickpea and Aubergine Curry
  1. Serves 6
  • 1 onion diced
  • 1 aubergine 
  • 2 tbsp olive oil 
  • 1 garlic clove crushed
  • 1/2 red chilli chopped
  • 1 tbsp curry powder 
  • 1 tsp ground coriander
  • 1 tsp paprika 
  • 1 tsp cayenne pepper 
  • 1 tsp chilli 
  • 1L vegetable stock 
  • 2 x 400g tin of chopped tomatoes 
  • Handful of spinach 
  • 2 x 400g tin of chickpeas
  • 1 pot TCC Natural Yogurt 
  • Zest & Juice of half a lime 
  • To Serve:
  • 450g brown rice 
  • Fresh Coriander 
  • Dollop of TCC Natural Yogurt 

 

Method:

1. Heat the oil in a large pan on a medium heat.

2. Add the onion and garlic and cook for 5 minutes until soft.

3. Add the chopped chilli and spices and cook for a further 30 seconds.

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

5. Pour in the vegetable stock and TCC Natural Yogurt, mix thoroughly and simmer for 20 minutes until the vegetables are soft. 

6. Mix in the spinach and lime zest and juice and cook for a further few minutes until the spinach is cooked. 

7. Serve on a bed of brown rice, and top with coriander and a dollop of Natural Coconut Yogurt.