Spinach & Aubergine Curry
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Ingredients:100g kale 450g spinach 1 tbsp oil 1 onion, sliced 1 aubergine, diced 75g curry paste 400g can chopped tomatoes 400g can chickpeas, drained and rinsed 100ml water
To ServeBrown basmati rice Natural yoghurt
- Cook the kale in boiling water for three minutes, add the spinach and cook until just wilted then drain.
- Heat the oil in a frying pan and add the onion and aubergine and fry for three minutes. Stir in the curry paste and cook for a further one minute, then add the tomatoes, chickpeas and water.
- Remove the pan from the heat and allow the mixture to cool to room temperature. Stir in the almond extract and chopped pistachios until well mixed.
- Bring to a boil, cover and simmer for 5-10 minutes, until the aubergine is tender, then add the kale and spinach, cooking for a further minute to heat through. Serve with cooked brown basmati rice and a spoonful of natural yoghurt.