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Ingredients
  • 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
Steps
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