2 tsp cold-pressed Borderfields rapeseed oil

1 small red onion, chopped

1 aubergine (about 225g/8oz total/unprepared weight), diced

1 small red pepper, deseeded and diced

1 small fresh green chilli, deseeded and finely chopped

3 tsp medium curry powder, or to taste

227g (8oz) can chopped tomatoes in rich natural juice

210g (7½oz) can chickpeas in water, drained and rinsed

175ml (6fl oz) homemade or reduced-salt vegetable stock

Freshly ground black pepper, to taste

85g (3oz) baby spinach leaves, rinsed and patted dry

4 tsp half-fat crème fraîche (optional)


  1. Heat rapeseed oil in a non-stick saucepan. Add red onion, aubergine, red pepper and green chilli; cook over a medium heat for 6–8 minutes or until vegetables are softened, stirring regularly. Add curry powder; cook for 1 minute, stirring.
  2. Stir in tomatoes, chickpeas, stock and black pepper. Bring to the boil; reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  3. Stir in spinach; cover and cook for 2–3 minutes or until wilted. Remove from heat; stir in crème fraîche (if using) and sprinkle cashew nuts on top. Serve immediately with cooked basmati rice.