FREE
This recipe will take you 45 minutes
Serves 4
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3cm piece fresh root ginger, peeled and chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- 2 tsp onion seeds
- 1 tsp ground fenugreek
- 1 tsp curry powder (heat to your taste)
- 400g can chickpeas, drained
- 200g passata
- 1 tsp tomato purée
- 1 vegetable stock cube (suitable for vegans), crumbled
- 300g dried basmati rice
- 1 large aubergine, sliced into 0.5cm-thick discs
- Low-calorie cooking spray
- Florets from 1 medium cauliflower
- 100g kale, thick stalks discarded
- Small pack coriander, roughly chopped
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