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
Low
Load
11
Moderate

Nutrition per serving:

Calories241.75 kcal12%
Fat8.27 g12%
Carbs34.96 g13%
Sugars9.24 g10%
Protein10.56 g21%
Sodium733.59 mg37%
Fiber11.00 g39%
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

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