Scott’s Aubergine, Chickpea and Spinach Curry

Hi, its Scott here with this week’s recipe and this week we have an aubergine, chickpea and spinach curry.

This budget friendly curry is great served simply with rice and naan bread for a midweek supper or as part of a selection of curries for a weekend treat.

I also like to serve it with some tandoori lamb chops!

It will easily serve four people and is easy to make.

And so, to the recipe…………

Ingredients

1 Large red onion diced about 250g

1tbs garlic puree

1tbs ginger puree

3 aubergines large diced about 700g

6 tomatoes peeled and roughly chopped about 700g

1tbs coriander seeds

1tbs cumin seeds

1tsp fennel seeds

1tsp mustard seeds

2 cardamom pods

½ stick off cinnamon

2 bay leaves

80g butter

2 ½ tbs curry powder

1tbs garam masala

1tps Kashmiri chilli powder

1 chilli sliced

250ml – 300ml water

40g fresh coriander

2 – 3 hand full of baby leaf spinach.

Method                             

Start by adding the butter to a pan followed by the onions and cook a medium heat you want to take the time to cook them down until they are golden brown.

Whilst this is happening toast the whole spices in a dry pan until they give off a fragrance and start to pop then give them a bash in a pestle and mortar.

Then add them to the onions followed by the garlic, ginger and sliced chilli and cook out for a couple of minutes.

Then add the curry powder, garam masala, bay leaves, chilli powder, chopped tomatoes and water cover with a lid and cook on a medium to low heat for about 20 minutes.

Whilst this is happening, we need to salt the aubergines do this by sprinkling with a pinch of salt and let them sit for 15 minuets now in a frying pan on a high heat fry the aubergine until browned and set aside.

Now remove the lid from the saucepan and turn the heat up a little and reduce the sauce down until it thickens then add the aubergine and chick peas and cook for a further 5 minuets then add the coriander and spinach and cook until the spinach has wilted finish with salt and pepper and that’s weeks recipe done!

Hope you enjoy it.