This recipe contains lots of flavour, plant based protein and fibre. It’s a cost effective meal using simple ingredients and is also suitable for vegans and vegetarians.
Ingredients – Serves 12
6 large aubergines cut into halves
2 tins of chickpeas drained and rinsed
1 tin of chopped tomatoes
1 packet of chopped leeks
1 onion chopped
1 pack of ready cooked wholegrain rice
1tsp curry powder
1tsp garam masala
1tsp chilli flakes
2 handfuls of fresh coriander
1 handful of sesame seeds-optional
1 handful of chopped nuts-optional
Pre heat oven to 200 degrees gas mark 6
Place the aubergines on a tray, make a few slits in the middle and bake in the oven for about 20-30 minutes until the flesh in the middle is soft.
Scoop out the flesh, be careful not to take the skin of the aubergine and set aside.
In a pan, drizzle some olive oil, fry the onions until browned, add the leeks and sauté for a few minutes. Add the aubergine flesh, chickpeas and chopped tomatoes mix until combined; simmer on a low heat for about 15 minutes.
Season the aubergine mixture with all the spices and salt and pepper, add the rice and 1 handful of coriander and gently mix.
Meanwhile cook the rice according to packet instructions.
Fill each aubergine with the curry mixture, garnish with sesame seeds and nuts and bake in the oven for about 20 minutes until golden.
Garnish with coriander, serve with some yoghurt and flat bread.
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