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.

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 chop 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 🙂