Roasted aubergine, vegetable and chickpea curry

Packed will seasonal vegetables, this makes a fabulous vegetarian dish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to gas 5, 190°C, fan 170°C. Put the aubergine directly onto the oven shelf and roast for 20 minutes. Remove and allow to cool slightly.

Step 2

Meanwhile heat the oil in a medium saucepan and sauté the onion for 3-4 minutes, until starting to soften. Add the garlic and ginger and fry for a further minute. Stir in the curry paste and cook for 1-2 minutes over a gentle heat, stirring continuously.

Step 3

Add the sweet potato and butternut squash, cauliflower florets, chickpeas, coconut milk and pinch of sea salt. Bring to the boil then simmer for about 20 minutes, until the potato and cauliflower are just soft.

Step 4

Peel the aubergine and remove the stalk. Roughly dice the flesh and add to the curry with the tomatoes and spinach leaves. Simmer for another 5 minutes, until all the ingredients are tender.

Step 5

Divide between bowls and top with a spoonful of Free From natural yogurt, flaked almonds and fresh coriander leaves.

Step 6

Serve with rice or Tesco Free From naan breads and side salad.

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