Recipe

This chickpea curry makes the perfect meal when celebrating with loved ones.

Serves: 2 people   |   Prep time: 20 minutes   |   Cooking time: 30 minutes

Indian/Pakistani   |   Main   |   Vegetarian

  

Ingredients

• 2 Aubergines
• 2 tbsp Vegetable Oil
• 20g Butter
• 240g Chickpeas, drained and rinsed
• 50g Baby Spinach
• 1 Large White Onion, sliced
• 400g Tikka Masala Curry Sauce

To serve

• Basmati Rice
• Naan Bread
• 20g Fresh Coriander
• 10g Flaked Almonds, toasted
• 2 Chillis, optional

  

Method

1. Pre-heat the oven to 200ºC/180ºC Fan/Gas Mark 6.
2. Chop the Aubergines in half, lengthways, then into 2"pieces. Toss them in the vegetable oil, season well and roast for around 20 minutes, turning halfway through until they are nicely charred on the edges and the flesh is buttery soft.
3. In the meantime, fry the onion in a large frying pan with the butter until caramelised. Add the chickpeas and sauce and heat through on a medium heat. When the sauce is hot add the spinach and the aubergine for the last few minutes. Remove from the heat when the spinach begins to wilt.
4. Serve with basmati rice and naan bread, followed by a garnish of fresh coriander, flaked almonds and chilli.