I like my curry spicey, but not too hot. This recipie is full of flavour and the aubergine and chickpeas allow you to add less chicken, but still feel like you have had a hearty meal.
- 1 x Onion (chopped)
- 1/2 Aubergine
- 2 x Chicken Thighs (Skinless, boneless and chopped)
- 200g Chickpeas (1/2 tin, use the rest for hummus!)
- 200g Chopped Tomatoes (1/2 tin)
- Coriander (chopped)
- Olive Oil
- 3 tbsp Curry paste
- 1/2 cup water
Heat the oil in the pan, add the onion to the pan and cook on a low heat until softened.
Add the chicken and sear the outside. Then add the aubergine chunks.
Add the curry paste and after 2 mins, add the chickpeas and tomatoes.
Leave to all cook down for approximately 15 minutes, adding water as and when needed to avoid sticking to the pan.
Before serving, add the spinach and wilt, mixing it into the curry. Sprinkle the chopped coriander on top.
I like to eat this with rice and coconut yoghurt but you can also have salad leaves too.
For a vegetarian option, leave out the chicken and add more aubergine.