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Aubergine & Chickpea Bhuna with Quinoa
A brilliant bhuna curry, packed with a rainbow of vibrant veggies. We've got roasted aubergine, sweet peppers and chunky chickpeas. Serve with fluffy quinoa. Finish with a sprinkle of fresh coriander.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 pepper
- 3 tbsp bhuna spice blend (Mustard) (Coriander, Cumin, Mustard Powder, Fennel Seed, Fenugreek, Chilli Powder, Onion, Garlic, Ginger)
- 1 handful of fresh coriander
- 40g creamed coconut
- 160g baby spinach
- 460g chickpeas (Chickpeas, water, salt)
- 400g passata (tomatoes, salt, citric acid)
- 200g baby tomatoes
- 160g quinoa (quinoa (100%))
- 1 aubergine
- 1 onion
- 4 garlic clove
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 518
Protein: 20g
Carbs: 45g
Fat: 20g
Aubergine & Chickpea Bhuna with Quinoa
A brilliant bhuna curry, packed with a rainbow of vibrant veggies. We've got roasted aubergine, sweet peppers and chunky chickpeas. Serve with fluffy quinoa. Finish with a sprinkle of fresh coriander.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 190
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted hot water to a boil
- Boil a half-full kettle
- Pull out a sieve, a jug & another large saucepan
Get the aubergines in the oven
- Dice the aubergine into 2 cm cubes
- Place on a lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 8-12 mins, until soft and golden
Cook the quinoa
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
- Return to the pan, keep warm and set aside
Build the dish
- Finely dice the onion. Dice the peppers into 2cm cubes. Halve the tomatoes
- Heat another large saucepan with 1 tbsp oil on medium heat. Once hot, add the bhuna spice and curry powder to the pan and cook for a minute
- Add the prepped veg and cook for 5 mins, until slightly softened. Meanwhile, finely chop or crush the garlic
- Drain and rinse the chickpeas. Dissolve the creamed coconut in a jug with 300ml hot water
Get your simmer on
- Add the garlic and bhuna spice to the pan (use half for less heat)
- Cook for 1-2 mins, then add the chickpeas, passata and coconut mixture
- Simmer for 10-15 mins, until thickened slightly. Add a splash of water if it gets too dry. Season with salt and pepper
- Roughly chop the coriander and rinse the spinach
- Stir the roasted aubergine, spinach and half the coriander into the curry and cook for 1 min more, until the spinach is wilted
Plate up
- Serve the curry in bowls alongside the quinoa. Sprinkle with the remaining coriander
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