Aubergine and Spinach Curry
A fragrant Vegetarian Curry, serve with Thai coconut rice and a spoon full of yogurt.
Preparation time: 20 minutes Quantity: Serves 4 - 5 Cooking time: 40 minutes
Ingredients
Curry paste -
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/6 teaspoon fenugreek (optional)
2 fresh green chillies
2 cloves garlic
2 cm fresh ginger -grated
4-5 lime leaves -chopped
1 tablespoon oil
Other ingredients -
2 tablespoons oil
2 aubergines -chunky dice
2 handfuls of fresh spinach (1 medium bag)
3-4 tomatoes -diced
1 tin/ 400 ml coconut oil
1 tablespoon fresh chopped coriander
Method
- Dry fry the 3 seeds to release flavour, for 20-30 seconds
- Crush with the rest of the paste ingredients, in a pestle and mortar or blender/processor
- Heat a pan with the oil
- Fry of the aubergine, till lightly cooked and all the oil absorbed
- Add the curry paste and cook for a few minutes to infuse all the flavours
- Add the fresh spinach and allow to wilt down
- Add the coconut milk and bring to a boil
- Add the tomatoes and simmer till the aubergines are well cooked and the mix thickened slightly
- Sprinkle on the coriander and serve