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


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.

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