Aubergine, Tomato and Spinach Curry

By Monday, February 26, 2018

This recipe is one of my favourite things to make in the winter as it's so so easy to make yet really flavoursome, wholesome and packed full of goodness. You can add in whatever vegetables or even meat you like, but personally I really like the aubergine / tomato / spinach combo. This curry isn't overly spicy, but packs a really nice hum of heat (obviously feel free to add another chilli if you like hotter curries).  Serve with brown rice and lots of fresh coriander. I usually make a giant batch of this and freeze half for emergencies.


Serves 4

You will need:
2 aubergines
100g spinach
250g cherry tomatoes
1 can coconut milk
1 large onion, diced
200ml chicken / veg stock
1 red chilli, roughly chopped
3 garlic cloves, roughly chopped
1 thumb sized piece of ginger, roughly chopped
1 lime, juiced
2 lemongrass, diced
1/2 tsp nutmeg
1 tsp turmeric
8 curry leaves
3 tbsp olive oil 
large handful parsley, roughly chopped
salt and pepper
brown rice, to serve

Begin by preheating your oven to 200 degrees / gas 6. Slice up the aubergines into chunks and place on a lined baking tray with 2 tbsp of olive oil, salt and pepper. Roast for 40 minutes. In the meantime, make the curry paste by placing the onion, chilli, garlic, ginger, lemongrass, nutmeg, turmeric and parsley and blitzing until a chunky paste forms. Begin cooking your rice according to package instructions. 

Heat the remaining tbsp of olive oil in a large saucepan and then add in the curry paste. Fry off the curry paste over a medium heat for 5 minutes then add in the coconut milk, stock and tomatoes. Simmer for 10 minutes until the curry starts to thicken. Add in the roasted aubergine and spinach with plenty of salt and pepper and the lime juice. Heat until the spinach has wilted down then serve with brown rice. Enjoy!

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