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
9.6 / 10
High score

Glycemic Index

Index
33
Low
Load
15
Moderate

Nutrition per serving:

Calories318.06 kcal16%
Fat10.00 g14%
Carbs45.29 g17%
Sugars17.47 g19%
Protein13.01 g26%
Sodium629.64 mg31%
Fiber14.91 g53%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
33
Low
Glycemic Load
15
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

Sign in to save any recipe in the world and get personal recommendations
© 2018 Ascensia Diabetes Care