Sunday, 3 February 2019

Recipe: Roasted Aubergine & Spinach Curry

Roasted Aubergine & Spinach Curry

Welcome to February! Thank goodness January is finally over - we made it! Possibly the longest, most bleakest month where everyone is poor, sad, on a health kick and/or cold.

This warming, roasted aubergine and spinach curry is perfect for those end of the month weeks before pay day where money is running low, and when temperatures are freezing.

Deliciously fragrant, this isn't a spicy curry due to the coconut milk, more aromatic which works wonderfully with the roasted aubergine. Easy to make, and ready and on the table in around 45 minutes.


Roasted Aubergine & Spinach Curry

This curry recipe is vegetarian, vegan and gluten free - it is based on this BBC Good Food recipe.

Serves 2

Ingredients
1 aubergine
3 tbsp rapeseed/olive oil
1 onion
1 clove of garlic
1 400g tin of chopped tomatoes
1 400ml can of coconut milk
1 handful of spinach - I used frozen, but fresh would also work
1/2 tsp chilli powder
2 tsp ground coriander
2 tsp ground turmeric
1 tsp garam masala
1 tsp coriander leaf
salt & pepper to season

Method 

1. Preheat your oven to 200c, chop the aubergine into round halves and put into a roasting dish, pour 1 tbsp oil over and season with salt & pepper then mix so coated. Place in the pre-heated oven for around 20 minutes until golden.

2. Once the aubergine has been roasting for around 10 minutes, you can start the base of your curry. In a pan heat the rest of the oil, once hot add the onion and fry until soft. Add the garlic, chilli powder, ground coriander, turmeric and garam masala, mix together and fry for 1-2 minutes until the spices have released their aromas.

3. Add the chopped tomatoes and stir everything together, then add the coconut milk and give another stir. Take the roasted aubergine out of the oven and add to the curry and give a final stir. If you are using frozen spinach add it in now.

4. Bring to a gentle simmer, and leave it all to simmer away for around 20 minutes, stirring occasionally.

5. If you are using fresh spinach add it in now and mix it in to the sauce. Add the coriander leaf and season with salt & pepper and give a final simmer for around 5 minutes.

Serve with quinoa (as pictured), rice or naan breads. 

You could also add chickpeas to this recipe to bulk it out more and make the portions go further. 

Giving this recipe a try? Tag me on Instagram @sophie_likes_food





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