The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 200g baby tomatoes (use half)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 80g baby spinach (use half)
- 1 handful of fresh coriander (use half)
- 2 garlic clove
- 1 romano pepper (use half)
-
80g quinoa (use half)(quinoa (100%))
-
230g chickpeas (use half)(Chickpeas, water, salt)
- 1 aubergine (use half)
-
1 tbsp bhuna spice blend (use half) (Mustard)(Ground Coriander, Ground Cumin, Mustard Powder ( MUSTARD), Ground Fennel Seed, Chilli Powder, Ground Fenugreek, Onion Powder, Garlic Powder, Ginger Ground.)
-
2 tsp curry powder (use half)(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 15g creamed coconut (use half)
- 1 onion (use half)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 503Kcal |
| 323kJ | 2104kJ | |
| Fat | 2.5g | 16g |
| of which saturates | 0.9g | 5.8g |
| Carbohydrates | 7g | 49g |
| of which sugars | 3.1g | 20g |
| Protein | 3.3g | 21g |
| Salt | 0.22g | 1.4g |
| Fibre | 3.3g | 21g |
Ingredients
Ingredients
- 1 romano pepper
-
2 tsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 garlic clove
- 1 onion
- 80g baby spinach
-
200g passata(tomatoes, salt, citric acid)
- 15g creamed coconut
-
1 tbsp bhuna spice blend (Mustard)(Ground Coriander, Ground Cumin, Mustard Powder ( MUSTARD), Ground Fennel Seed, Chilli Powder, Ground Fenugreek, Onion Powder, Garlic Powder, Ginger Ground.)
-
230g chickpeas(Chickpeas, water, salt)
- 1 handful of fresh coriander
-
80g quinoa(quinoa (100%))
- 1 aubergine
- 200g baby tomatoes
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 80Kcal | 520Kcal |
| 335kJ | 2174kJ | |
| Fat | 2.9g | 19g |
| of which saturates | 0.9g | 6.2g |
| Carbohydrates | 7g | 48g |
| of which sugars | 3.1g | 20g |
| Protein | 3.2g | 21g |
| Salt | 0.22g | 1.4g |
| Fibre | 3.3g | 21g |
Vegan
2/3 daily fibre
5 of 5 a day
Low sat fat
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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- 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, jug, a small saucepan & a large frying pan
Get the aubergine 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, 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 pepper into 2cm cubes
- Heat a large frying pan (we recommend using the 25cm Hexclad Hybrid Pan) with 1 tbsp oil on medium heat
- Add the prepped veg and cook for 5 mins, until slightly softened
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes
- Drain and rinse the chickpeas. Dissolve the creamed coconut in a jug with 150ml hot water (75ml for 1 person)
Get your simmer on
- Add the garlic, curry powder and bhuna spice to the pan (use half for less heat)
- Cook for 1-2 mins, then add the tomatoes, 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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