Spinach, Aubergine And Chickpea Curry
This flavorful spinach and aubergine curry is a celebration of colors and textures. The earthy spinach is paired with tender aubergine and hearty chickpeas, all simmered in a fragrant tomato-based sauce. A harmony of aromatic spices and fresh ingredients come together in this vibrant and nourishing dish. Perfect for a satisfying vegetarian meal bursting with rich flavors.
— Constant Cookbook
Ingredients
- 1kg/2¼lb fresh spinach
- 4 tbsp olive oil
- 2 medium red onions
- 200g/7oz tinned chickpeas
- 2 garlic
- 2 fresh hot green chillies, halved and thinly sliced, seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin
- 1 large aubergine
- 400g/14oz tinned chopped tomatoes
- salt
Instructions
- Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
- Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
- Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
- Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 251kcal
- Carbohydrate Content: 8.3g
- Fat Content: 15.9g
- Fiber Content: 13.5g
- Protein Content: 13g
- Saturated Fat Content: 2.1g
- Sugar Content: 11.6g
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