Easy chick pea, aubergine and spinach curry

This curry is so easy to make, tasty and satisfying!

Full of power packed vitamins and loaded with fibre - goodness in a bowl.

Recipe borrowed and adapted from The Happy Pear. Feel free to swap and change the vegetables, try new ones or add more in.

Serves 4

Prepare: 10mins

Cook: 20mins

(Freezes brilliantly too!)

1 1/2 tbsp vegetable oil

1 onion chopped

3 cloves garlic

1/2 red chilli (or chill flakes)

5cm piece root ginger

1 aubergine finely chopped

1 red pepper finely chopped

6 mushrooms finely chopped

400g can chick peas, drained and rinsed

2 tbsp curry powder

1/2 tbsp turmeric

300ml coconut milk

2 x 400g can chopped tomatoes

115g bag of spinach

1/2 lemon juiced

1 tsp ground black pepper

Coriander to serve

Heat the oil in a large saucepan and cook the onion, garlic, chilli and ginger for 2-3mins, stirring regularly
Add the aubergine, peppers & mushrooms and cook for 5mins, continuing to stir
Add 5tbsp water and cook for a further 3-4 mins. The aubergine should be soft, if not - cook a little longer
Add the chick peas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. Bring to the boil and simmer for 5 mins
Divide between 4 bowls and garnish with coriander

At The Bothy we believe that beauty radiates from the inside out. We're a beauty salon with a difference and want to help our client feel great in every way. Each week we post 'Meat Free' meals ideas on our social channels, follow us on Instagram: the bothy_wellness / On Facebook: The bothy York

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