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Curry aubergines onion fresh spinach tomatoes fresh coriander vegetable oil garlic ginger powder cumin powder Garam Masala turmeric powder chili powder mustard seeds
Viewed: 48 - Published at: 6 years agoIngredients
- For the curry
- 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
- For the spices
- 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
Method
- Preheat oven to 200°C.
- 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.
- 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.
- 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.
- Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
- Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
- 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.
- If possible leave the curry for a couple of hours to stand and reheat just before serving.
