Tikka Spiced Aubergine with Chickpeas and Coriander Yoghurt | The Doctor's Kitchen
Tray bakes are easy to whip up on a busy weeknight and create less washing up – win win. We used aubergine for this recipe because it's a great source of fibre and it’s a flavour sponge, soaking...
Ingredients
- chickpeas (can) drained and rinsed
- indian curry paste tikka, jalfrezi or punjabi style
- sweet potatoes 2cm cubed
- olive oil
- ras el hanout or baharat spice blend
- red pepper sliced
- yoghurt (dairy) or PB alternative
- coriander sliced
- aubergine halved and scored using a criss cross pattern
- red chilli sliced
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