Duane’s Aubergine Saag

Last night I was lucky enough to have a friend cook me tea, he made a trio of vegetarian curries and rice (despite not being a veggie himself) and they were all delicious! So I thought why not pinch one of his recipes and include it on here.

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This spinach and aubergine curry was particularly tasty and the way the aubergine soaks up all the flavours makes it a really creamy and smooth curry with just hint of spice.

Ingredients

2 tablespoons of ghee (to make this vegan use a flavourless oil)

1 teaspoon of garam masala

1 teaspoon of turmeric

1 red chilli

3 cloves of garlic

A pinch each of cumin and ginger

1 large white onion

2 aubergines – diced into about 2cm cubes

1 large tin of spinach (check the World Food section in the supermarket)

½ a tin of coconut milk

Method

Melt down a couple of tablespoons of ghee in a large pan (preferably one that has a lid/something you can use as a lid). Or if you are using oil instead heat the oil.

Add the garam masala, turmeric, red chilli and garlic (finely chopped ) and a pinch of cumin and ginger.

Finely 20150325_204804chop the onion and fry together with the spices on a low heat until softened.

Add the two diced aubergines and fry off for a couple of minutes, before adding the spinach, the coconut milk and a splash of water.

Season with salt and pepper and turn up the heat up for a few minutes

Once everything is starting to bubble; ‘whack the lid on’, turn the heat right down and leave it to simmer for an hour or so

 

Thanks to Duane for this recipe; all credit/criticism to him please 🙂

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