Mashed Aubergine And Spinach Curry Recipe

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 5
• 4 large aubergines
• 1 large onion
• 200 g fresh spinach
• 3 (400 g) cans of chopped plum tomatoes
• 1 bunch fresh coriander
• vegetable oil
• 4 garlic cloves
• 2 teaspoons ginger powder
• 2 teaspoons cumin powder
• 2 teaspoons garam masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon mustard seeds

Recipe

• 1 preheat oven to 200°c.
• 2 gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. once the onions have softened, set the pan to one side.
• 3 put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes check them after about 10 minutes and turn them over until they're slightly charred on the outside.
• 4 take the aubergines from the oven and cut them down one side and take the tops off. open them up and carefully scoop the flesh out and place in a bowl. mash the flesh with a fork.
• 5 now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
• 6 wash the spinach, break it up into small pieces and add to the pan. stir well then add your chopped tomatoes.
• 7 leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
• 8 if possible leave the curry for a couple of hours to stand and reheat just before serving.