Aubergine and chickpea curry | Diabetes UK

Ingredients

• Calorie-controlled cooking spray
• 1 red onion, finely sliced
• 3 garlic cloves, crushed
• 1tbsp grated fresh ginger
• 1/2tbsp ground coriander
• 3 cardamom pods, crushed
• 1 star anise
• 1tbsp tomato purée
• 2 aubergines, cut into 3cm chunks
• 500g passata
• 300ml veg stock, made with 1/2 reduced salt stock cube
• 2 x 400g tins chickpeas, drained and rinsed
• 50g fat-free natural yogurt, plus 2tbsp to serve
• Finely grated zest and juice of half a lime, plus wedges to serve
• 2tbsp finely chopped fresh coriander, plus extra to serve
• 2 x 250g pouches microwave brown basmati rice