Aubergine and chickpea with spinach curry
"An aromatic, mild vegetarian curry is a warming winter meal. Try using butternut squash or courgettes in place of the aubergine for a delicious twist."
Prep time:
15 min
Cook time:
25 min
Servings:
2 people
Health Score
High
Medium
Low
9.7 / 10
High score
Glycemic Index
Index
31
LowLoad
11
ModerateNutrition per serving:
| Calories | 241.75 kcal | 12% |
| Fat | 8.27 g | 12% |
| Carbs | 34.96 g | 13% |
| Sugars | 9.24 g | 10% |
| Protein | 10.56 g | 21% |
| Sodium | 733.59 mg | 37% |
| Fiber | 11.00 g | 39% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 31 Low |
Glycemic Load 11 Moderate |
Ingredients
2 tsp rapeseed oil
1 small red onion chopped
1 aubergine (about 225g/8oz total/unprepared weight) diced
1 small red pepper deseeded and diced
1 small fresh green chilli deseeded and finely chopped
3 tsp medium curry powder or to taste
227g (8oz) can chopped tomatoes in rich natural juice
210g (7½oz) can chickpeas in water drained and rinsed
175ml (6fl oz) homemade or reduced-salt vegetable stock
Freshly ground black pepper to taste
85g (3oz) baby spinach leaves rinsed and patted dry
4 tsp half-fat crème fraîche (optional)
Directions
Read the directions for this recipe at bhf.org.uk
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