Spinach, aubergine and chickpea curry(Veg)
This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes.
Ingredients
1kg/2¼lb fresh spinach
4 tbsp olive oil
2 medium red onions, chopped
200g/7oz tinned chickpeas, drained and rinsed
2 garlic cloves, finely chopped
2 fresh hot green chillies, halved and thinly sliced, seeds included
1 tbsp coriander seeds, ground
1 tbsp cumin seeds
1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice
400g/14oz tinned chopped tomatoes
salt
Preparation method
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Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
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Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
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Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
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Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
