Spicy veggie curry

Packed full of flavour and spice! This dish contains 7 of your 5-a-day!

Info

Macros

Ingredients

• 1 tbsp olive oil
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 tbsp chilli flakes
• 1 tbsp ground coriander
• 1 courgette, chopped into small chunks
• 1 aubergine, chopped into small chunks
• 1 red pepper, roughly chopped
• 400g tinned tomatoes
• 400ml light coconut milk
• 400g tin of chickpeas
• 60g ground almonds
• Pinch of salt & pepper
• Handful of fresh coriander, chopped
• 50g baby spinach, chopped
• 240g basmati rice

Method

1. Heat the oil in a large wok or pan on a medium heat, add the onion, garlic, chilli flakes and coriander and fry for 5 mins.

2. Toss in the courgette, aubergine and pepper and cook for a further 5 mins.

3. Add in the tomatoes, coconut milk, chickpeas, ground almonds and 200ml of boiling water and give everything a good stir. Season with salt and pepper and bring to the boil. Stir in the coriander and spinach and reduce to simmer for 30 mins.

4. Cook the rice according to instructions whilst the curry is simmering. Serve in 4 separate bowls!