Ill again, ill again, jiggery jig. Really need to stop licking toilet door knobs. Anyway, the day before I got this stinking cold, I managed to make this rather delightful aubergine curry. This recipe is unusually mild for me but you have to be careful not to overpower the subtle flavour of the aubergine. It’s this mild and subtle flavour that makes it a particular hit with mums, mums don’t like hot curries you see, that’s just a fact. So, if you like your mum, then why not treat her to this curry or the Downton Abbey boxset? Both are exquisite gifts… It is Mothers Day next Sunday right?
Aubergine & Spinach Curry
Serves 4 / Takes 1 hour 40 minutes / Vegan
2 small onions
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp milk chilli powder
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Salt and pepper
1 tsp nut oil
Serve with brown rice (1/3 of a cup per person) with a dollop of low fat greek yogurt (optional) and a sprinkle of fresh coriander
1. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and then spray them with oil. Pop them in an oven whole at 220C (200C fan) for around 50 minutes turning half way through cooking.
2. If serving with rice pour a 1/3 of a mug of rice per person into a pan and fill with double the amount of cold water. Season with salt, cover and bring to the boil. Once boiling, bring it down to a simmer and, cover again for around 15 minutes or until the water has absorbed. Take off the heat, cover and leave to one side. The rice will be cooked by the time you finish your curry.
3. While your aubergines and rice are cooking, pop your chopped onions in a heavy bottomed pan with a teaspoon of oil. Cook on a medium heat for a couple of minutes and then add all spices. If the mix is getting too hot add a couple of tablespoons of water to help steam the onions and cook until soft. Cover with a lid and leave to one side off the heat.
4. Once the aubergines are soft take them out the oven. Carefully remove an aubergine and put it on a chopping board. Cut off the stalk and then cut in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Pop the flesh in a big bowl, roughly mash with your fork and sprinkle with salt. Repeat until you have scraped out all four aubergines.
5. Pop your onion mix back on a medium heat with a tablespoon of water and warm through. Add the aubergine flesh and give it a good stir. Add the can of chopped tomatoes and bring to the boil. Once boiling reduce the heat and start adding the spinach a couple of handfuls at a time. Let it wilt down and incorporate into the curry before adding a couple more, stirring all the time. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.
6. Serve our curry with the rice you cooked earlier, a couple of tablespoons of yogurt and a sprinkle of fresh coriander. Tasty!
If you’ve had a go at making my curry or any of my other recipes I’d love to hear about it @corrieheale email@example.com