Spinach, Aubergine and Chickpea Curry

This delicious vegetarian curry is ready in less than 30 minutes.

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

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

Preparation method:

1. 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.

2. 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.

3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.

4. 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.

Folder: Main Dishes

Uploaded: Mar 11, 2014

Views: 52

Likes: 2

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Tags: recipes, vegetarian, recipe, cookbook, curry, spinach, chickpea, main, dish, cooking, food, cuisine

published 4 years ago