Wednesday, 30 August 2017

Spicy Aubergine Curry

spicy aubergine curry

I love how versatile aubergines are- they work well in a range of cuisines, from Mediterranean and Middle Eastern to Asian- so I really look forward to the summer, when they are in season. I find aubergines to be filling thanks to their meaty texture and enjoy how they absorb the flavours which they are paired with. I love them in this spicy curry, which packs a punch in terms of heat. The ingredients list may appear long but a lot of the ingredients are store cupboard essentials so if you have them, you'd only have to buy the fresh vegetables. As I tend to find with curries, this tastes even better the following day and what's more, it freezes well so it's a great choice for batch cooking. I like it served with brown rice but if you want to make the curry go further, add a side serving of dhal and you should be able to get an extra portion from the quantities below.

Three great health benefits: boosts immunity, promotes healthy skin, rich in antioxidants

Serves 4
Freezes well

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch piece of ginger, finely grated
1 tsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tbsp tomato puree
1 aubergine, chopped into bitesized pieces
1 x 400g tin chopped tomatoes
200ml water + 3 tbsp
2 handfuls spinach
Sea salt

Method:
1) Warm the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a couple of minutes, until softened. Add the garlic and ginger and cook for a further couple of minutes, stirring regularly.
2) Add the spices, along with the 3 tbsp water and tomato puree. Stir to make a paste and then add the aubergine, stirring thoroughly to ensure all of the aubergine pieces are coated in the spice mixture.
3) Stir in the tinned tomatoes, then swish the empty can with the 200ml water (to avoid wasting any remaining juices) and add to the saucepan. Simmer for 20 minutes, until the aubergine has cooked through.
4) Finally, stir in the spinach and cook for a further few minutes, until the spinach has wilted. Season with salt, to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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