Aubergine and spinach curryby Nancy Turner |
| Preperation time: 15 mins Cooking time: 1 hour Serves: 4 |
| Recipe Ingredients |
| 2 tbsp vegetable oil; 1 large onion, chopped; 2 tsp garam masala; 2 tsp ginger powder; 2 tsp cumin; 1 tsp chilli powder; 1 tsp tumeric; 1 tsp mustard seeds; 2 aubergines; 200g spinach; 2 tins chopped tomatoes; 4 cloves garlic, crushed; 2 tbsp chopped coriander. rice or quinoa to serve. |
| Recipe Method |
| Heat the oil in a large pan and gently cook the
onion for a couple of minutes. Add the spices and continue to cook
for a further 3 mins. Set aside. Heat the oven to 200c. Rub a little oil onto the skins of the aubergines and place on a baking sheet. Bake for 30 minutes, turning them over half way through. Carefully cut the tops off then cut them in half lengthways. Scoop out the flesh and put in a bowl, mash slightly with a fork. Discard the skins. Reheat the onion and add the aubergine and spinach. Stir until the spinach has wilted then add the tomatoes. Simmer for 10 minutes, then add the garlic and coriander and continue to simmer for a further 15 mins. Serve with boiled rice, or quinoa which has had the juice of half a lemon sqeezed over. This curry is even nicer made in advance as it allows the flavours to develop. |
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