Spinach and Eggplant Curry

You’ll need:
(Feeds 4)
1 kg fresh spinach
2 red onions, chopped
1 200g can chickpeas, drained
2 garlic cloves, crushed
2 red chilis, sliced
1 tbsp ground coriander
1 tsbp cumin seeds
1 eggplant, diced
400g chopped tomatoes

Add Garam Masala!

Add Tofu, black beans, red peppers if desired

Method:
Boil the spinach in water for 2 minutes
Drain, rinse with cold water and then squeeze
Blend to a puree
Cook the onion, chickpeas, garlic, chili and spices for 5 minutes over a high heat
Add eggplant and cook for 10 minutes
Add tomatoes, cover and simmer for 15 minutes
Stir in the spinach puree and serve

Jasmine rice and lentil dhal go fantastically with this.

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