Spinach & Aubergine Curry

PREP: 10 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of a Spinach & Aubergine Curry

Nutrition Info (Per Serving)

250 kcal Energy
22g Carbohydrate
11g Protein
11g (of which Sugar)
10g Fat
12.5g Fibre
0.8g (of which Saturated Fat)
1.2g Salt


  • 100g kale
  • 450g pack spinach
  • 1 tbsp oil
  • 1 onion, sliced
  • 1 aubergine, diced
  • 75g tikka curry paste
  • 400g can chopped tomatoes
  • 400g can chick peas, drained and rinsed
  • Brown basmati rice
  • Natural yogurt to serve

For a Vegan Option: Replace natural yoghurt with soya yoghurt, almond yoghurt etc


  1. Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
  2. Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chick peas and 100ml water.
  3. Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
  4. Serve with cooked brown basmati rice and a spoonful of natural yogurt.

Cooking Tips

Try serving with naan breads instead of rice.

Share this recipe