Spinach and Chickpea curry

  • Prep: 10 Minutes
  • Cook: 45 Minutes
  • Serves: 4
Calories 308
Carbs 21
Fat 20
Protein 7.6
Free From


  • 1 small aubergine, sliced into chunks
  • 3 tbsp. olive oil
  • 1 tsp. smoked paprika
  • Salt and pepper
  • 2 red onions, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 x 400g can of chickpeas, drained
  • 1 tsp. garam masala
  • 1 tsp. turmeric
  • 1 tsp ground coriander
  • 1 x 400g tin chopped tomatoes
  • 1 x 400ml tin reduced fat coconut milk
    To Serve

  • Fresh coriander (optional)


  1. Pre heat the oven to 180°C/350°F/gas mark 4.
  2. Place the chopped aubergine on a baking tray and drizzle with 2 tbsp. olive oil, top with the smoked paprika, salt and pepper and use your hands to combine and coat the aubergine in the oil and seasoning. Place in the oven to cook for 20–25 minutes until golden.
  3. Heat 1 tbsp. olive oil in a large stew pan or casserole dish and add the onions, garlic and chili, stir and cook for 5 minutes stirring occasionally until the onion softens.
  4. Add the chickpeas, garam masala, turmeric, ground coriander and some salt and pepper, stir and cook for a few minutes, stirring occasionally. Add the chopped tomatoes, coconut milk and stir to combine, cover and simmer, stirring occasionally, until the aubergine is cooked.
  5. Add the aubergine, stir, cover and simmer for 20–25 minutes. Remove the lid for the last 5 minutes if you want the sauce to thicken.
  6. Serve topped with fresh coriander.