• ½ tbsp coconut oil
  • 1 onion, very finely diced
  • 2 garlic cloves, minced
  • 20g fresh ginger, grated
  • 1½ tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 400g light coconut milk
  • 2x300g pack wheatberries & kale grains
  • 2 aubergines, trimmed and sliced into 2cm discs
  • ½ tsp dried chilli flakes
  • 200g cooked rice, to serve
  • 14g fresh coriander, roughly chopped, to serve


  1. 1

    Melt the oil in a large saucepan over a medium heat, reserving 1 tsp. Add the onion, garlic, ginger, cumin seeds, turmeric and ground coriander. Cook for 6-8 minutes until everything is softened and the spices are fragrant.

  2. 2

    Add the coconut milk and 100ml water. Bring to the boil, then add the wheatberry mix. Simmer for 5 minutes until the grains are heated through. Season well.

  3. 3

    Meanwhile, heat a large griddle pan. Toss the aubergine slices with the reserved oil and chilli flakes, seasoning well. Add to the griddle pan and cook on each side until charred and cooked through. Serve the curry with the aubergines, rice and fresh coriander.  

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 17.7g 25%
  • Saturates 9.2g 46%
  • Sugars 8.6g 10%
  • Salt 0.74g 12%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

70.4g carbohydrate 17.5g fibre 17.8g protein Two of your 5 a day

Also in these Scrapbooks

Back to top