Aubergine and Spinach Muslim Curry

Methods

1. To make Aubergine and Spinach Muslim Curry
• Dry fry the seeds for a minute to release the flavour, don’t burn
• Grind up the seeds with all the paste mix ingredients in a pestle and mortar or a food processor
• Heat the oil
• Fry off the aubergine dices for 2 - 3 minutes to soften and slightly colour
• Add the processed spice mix
• Cook for a minute or two to incorporate the flavours
• Add the block coconut, water, peanut butter and tamarind
• Stir to remove any lumps of paste so the sauce is smooth
• Bring to the boil . Simmer for 2 - 3 minutes
• Add the washed spinach
• Allow to wilt down into the aubergine mix and simmer for a further 2 - 3 minutes
• Season to taste, only if needed
• Serve