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. 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 after all.
Aubergine & spinach curry
Serves 4 / Hands on time 40 mins / Takes 1 hour 40 minutes / V Vn Gf Df ❄
Rapeseed oil spray
1 tsp rapeseed
4 aubergines, cut into chunks
2 small onions, finely chopped
1 tsp mustard seeds
1 tsp cumin
1 tsp garam masala
1 tsp mild chilli powder
1 tsp sea salt flakes
1 tsp turmeric
1 can chopped tomatoes
200g bag of spinach
Brown basmati rice to serve (optional)
Handful fresh coriander and yogurt to serve (optional)
1. preheat an o oven to 220°C/200°C fan/425°F/gas mark 7. Spray a deep roasting try with oil, stab the aubergines a few times with a fork and spray them with oil. roast in the oven whole for 50 mins, turning half way through cooking.
2. Meanwhile, add a tsp of oil to a large pot over a medium heat. Add the chopped onions and sweat for 5 mins with the lid on. Add a dash of water to help the onions steam before adding all the spices and the salt. Cook for a further few minutes before covering with the lid again and taking off the heat. Put to one side.
3. Once the aubergines are soft, take out the oven and transfer the first aubergine to a chopping board. Cut off the stalk and slice in half lengthways. Using a fork pin one half down and scrap the flesh out with a spoon. Discard the skin and put the flesh in a separate bowl, roughly mash with a fork and sprinkle with salt. Repeat this process with all there aubergines.
4. Put the onion mix back over a medium heat along with a tbs of water and warm through. Add the aubergine flesh and give it a 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. Allow the spinach to wilt down into the curry before adding a couple more handfuls, stirring continually. After the spinach has been added reduced the heat and cook for a further 20-30 minutes, stirring frequently.
5. Finish by serving with the rice yogurt and a sprinkle of fresh coriander.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan Gf– Gluten free. Df– Dairy free.
❄ Suitable for home freezing once cooled. Consume within 3 months.