Aubergine & Spinach Curry

Well it was the spring equinox on Wednesday but as you are probably more than aware, especially if you’ve had to cancel plans this weekend, it is freezing cold and there is plenty of snow on the ground. I went out for a chilly dog walk yesterday morning and when I got in fancied doing some cooking – something warming and comforting! As it was Saturday there wasn’t much left in the fridge; we normally shop and prepare for the week ahead on a Sunday so I knew I was going to have be creative!

Curry’s are always good when you’re not sure what to make – as long as you’ve got some onions and spices in the store cupboard you should be able to rustle something up. When I looked in the fridge I found two aubergines and a bag of spinach that was fading fast! Curry is also great for using up any vegetables that are past their best. This is what I came up with:

Ingredients

2 onions
1 tablespoon coconut oil (or olive oil);
2 aubergines – chopped into 1-2cm chunks
4 large tomatoes – chopped into 1-2cm chunks
200g bag of spinach
6 cloves garlic – finely chopped
Thumb sized chunk ginger – finely chopped
1 medium-sized green chilli – finely chopped
½ teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon salt
½ lemon – juiced
200ml water
Big bunch fresh coriander

Method

– Chop the onion and slowly fry in a tablespoon of coconut oil.
– Whilst the onion is frying, finely chop the ginger, garlic and chilli.
– Once the onion is soft add the ginger, garlic, chilli, spices and salt; fry for a couple of minutes.
– Add the lemon juice and mix wel;, whilst this is cooking chop the aubergine.
– Stir the aubergine chunks into the onion, spice & lemon mix.
– Let this cook for a couple of minutes while you chop the tomatoes.
– Stir in the chopped tomatoes and cook for a couple of minutes.
– Add 200 ml water and stir well.
– Bring to a simmer, cover and leave to cook for 30-60 minutes.
– Add the spinach and stir it in well. Cook for a few minutes until the spinach is wilted.
– Whilst the spinach is cooking chop the coriander and add that for the last couple of minutes of cooking.

Serve
– With some rice or as a veggie side dish to a meat curry

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