Chickpea and Eggplant Curry with Fluffy Rice and Baby Spinach

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 300mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 400mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 200mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 200mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 200mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy

Pre-heat oven to 190 degrees. Slice eggplant into slices. Then cut into 2cm cubes. Place on a oven tray lined with baking paper and drizzle with oil, salt and pepper. Roast for 15-17 minute or until lightly golden.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Dice onion, chop garlic and grate ginger. Heat a deep sided pan with a little oil over medium heat. Sauté onion, ginger and garlic for 3-4 minutes. Add the spice mix and cook for 1-2 minutes until aromatic.

Add the chickpeas, cherry tomatoes, 200mls of water, coconut milk and season with salt. Stir the pan, cover with a lid and let it simmer for 12-15 minutes.

Add the roasted eggplant and spinach to the curry and stir. Cook for a further 4-5 minutes until thickened.

Pick the coriander leaves and roughly chop. Divide the rice between the bowls. Add the curry on the side. Top with yoghurt and coriander. Enjoy