Aubergine, Spinach & Chickpea Curry Recipe

Ingredients

100g brown basmati rice
2 aubergines
2 garlic cloves
1 tbsp tikka masala spice blend
400g tin of chopped tomatoes
400g tin of chickpeas
A handful of coriander leaves
100g baby leaf spinach
150g Greek style yogurt

Prep: 10 mins | Cook: 25 mins

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Method

1. Fill and boil your kettle. Rinse the rice under cold water, then tip it into a pan. Pour in 200ml hot water from the kettle and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and gently simmer for 20-25 mins till the rice has absorbed the water. Take the pan off the heat and set aside, lid on, for 5 mins to finish cooking the rice. It will keep warm and become fluffy in the pan.

2. Meanwhile, trim the green stems from the aubergines, then chop the aubergines into 1-2cm-thick cubes. Place a deep frying pan or wok on a medium-high heat and pour in 1 tbsp oil. Add the aubergines with a pinch of salt and fry, stirring regularly, for 5-6 mins till they’re softening and lightly browned all over.

3. While the aubergines fry, peel and grate or crush the garlic. When the aubergines have browned, add the garlic and tikka masala spice blend to the pan and stir together for 1 min till aromatic.

4. Pour in the tin of chopped tomatoes and the tin of chickpeas, along with the liquid from their tin. Stir to mix. Pop a lid on the pan and simmer for 15 mins till the sauce has thickened a little and the aubergines are soft. Stir occasionally.

5. While the curry simmers, finely chop the coriander stalks, setting the leaves to one side. When the curry has thickened, taste it and add a pinch of salt or pepper, if you think it needs it. Stir in the chopped coriander stalks and the spinach leaves to wilt them.

6. Divide the rice between two warm bowls and top with the aubergine curry. Spoon over the yogurt and tear over the coriander leaves to serve.

7. Love Your Leftovers
The curry will keep for up to 3 days in the fridge in airtight tubs, or you can freeze if for up to 3 months. Divide the curry between the tubs, seal and store. Defrost overnight, if frozen, and reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.