Aubergine and Spinach Muslim Curry
The beef Muslim curry on this site is just so tasty , I wanted to offer a vegetarian version. Serve simply with rice.
Preparation time: 10 minutes Quantity: Serves 2 Cooking time: 12 - 15 minutes
Ingredients
Dry Fry Seeds -
1/2 coriander seeds
1/2 teaspoon cumin seeds
Paste Mix -
1 lime leave
1 cm ginger
1/4 red chilli
2 garlic cloves
1/2 red onion
Filler -
3 tablespoons vegetable oil
1 aubergine - 1 inch / 2 cm dice
50 g block coconut - crumbled or grated
200 ml / 1/2 pint water or veggie stock
1 tablespoon peanut butter
1 teaspoon tamarind paste
100 g / 4 oz / 2 handfuls spinach leaves - washed
seasoning
Method
- 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 of 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 in to the aubergine mix
simmer for a further 2 - 3 minutes
- Season to taste, only if needed
- Serve