Method:
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Heat the oil in a large pan over medium heat.
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Add onion and garlic and cook for 5 minutes until everything is soft.
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Add the chopped chilli and spices and cook for another 30 seconds.
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Add the tomatoes, aubergine and chickpeas to the pan.
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Add the vegetable stock and the TCC natural yoghurt, mix well and simmer for 20 minutes until the vegetables are soft.
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Mix in the spinach, lime zest and juice and cook for a few more minutes until the spinach is cooked through.
- Serve on a bed of brown rice and serve with coriander and a teaspoon of TCC natural yoghurt.
