Roast Aubergine and Spinach Curry |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was given to me by a vegan friend and I have adapted it for a low-fat lifestyle. It really tastes like an authentic curry without the high fat content! Ingredients:
3 large aubergines, cubed |
100 g fresh spinach, torn into tiny pieces |
1 cup fresh coriander, chopped |
2 (300 g) cans chopped tomatoes |
2 large onions, chopped |
garlic 1 clove |
2 teaspoons turmeric |
2 teaspoons cumin |
2 teaspoons garam masala |
2 teaspoons ground coriander |
2 teaspoons ground ginger |
1 teaspoon chili powder |
1 tablespoon lemon juice |
1 tablespoon lime juice |
cooking spray |
Directions:
1. Place the cubed aubergines into a roasting tray and spray with oil. Roast on a high temp in the oven for 30 mins until the flesh is mushy.
2. Meanwhile, soften the onions in the spray oil on a low heat in a pan.
3. Add the spices, chopped garlic and lemon/lime juices to the onions and simmer in a low heat.
4. Remove the aubergines from the oven and mush the flesh with a fork.
5. Add the aubergines and torn spinach to the onion mixture and turn up the heat.
6. Once the spinach has wilted, add 2 tins of chopped tomatoes and fresh coriander.
7. Simmer on a medium heat for 15 - 20 minutes.
8. Serve with rice/indian breads/salad.
9. Enjoy!
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