Aubergine & Spinach Coconut Curry

Aubergine & Spinach Coconut Curry

{ A REALLY DELICIOUS CURRY WITH LOVELY MEATY AUBERGINES AND SILKY BABY SPINACH. LOVELY WITH SOME PLAIN BOILED RICE. }

Contributor: Anjum Anands

{ INGREDIENTS }

3 baby Japanese Aubergines or 1 small normal one, washed

1 packet The Spice Tailor Keralan Coconut Curry

1 large handful of baby spinach, wash

{ METHOD }

Slice the small Aubergines into 11/2cm rounds. If you are using large Aubergines, slice crosswise into 2 or 3 pieces and cut these into wedges so that each piece has some skin, this will help it stay together. Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the Aubergines with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Aubergines are soft, around 15 minutes.

Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Bring back to the boil and serve.

Prep time: 
Cook time: 
Total time: 
+ 2 +

More Recipes in this Category

Bengal Tiger Lentil Curry

{ A CLASSIC NORTH INDIAN LENTIL DISH, THIS CAN BE DRAMATIC LOOKING, AS THE YELLOW LENTILS STAND OUT FROM THE SMALLER BLACK PULSES. MOST IMPORTANTLY, IT IS LUSCIOUS AND DELICIOUS. ONCE THE LENTILS SOFTEN, THE MORE YOU STIR THEM THE CREAMIER THEY BECOME. LENTILS AND BUTTER GO REALLY WELL TOGETHER, SO I DO RECOMMEND YOU ADD A LITTLE BUTTER AT THE END BEFORE SERVING. THIS IS GREAT WITH RICE OR INDIAN BREADS. }

See Recipe »
Categories: MAINS.