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Spinach & Aubergine Curry

Serves: 4

Quick Make

Spinach & Aubergine Curry Recipe: Veggie Magazine

Ingredients:

100g kale

450g spinach

1 tbsp oil

1 onion, sliced

1 aubergine, diced

75g curry paste

400g can chopped tomatoes

400g can chickpeas, drained and rinsed

100ml water

To Serve
Brown basmati rice

Natural yoghurt

method:

  • Cook the kale in boiling water for three minutes, add the spinach and cook until just wilted then drain.
  • Heat the oil in a frying pan and add the onion and aubergine and fry for three minutes. Stir in the curry paste and cook for a further one minute, then add the tomatoes, chickpeas and water.
  • Remove the pan from the heat and allow the mixture to cool to room temperature. Stir in the almond extract and chopped pistachios until well mixed.
  • Bring to a boil, cover and simmer for 5-10 minutes, until the aubergine is tender, then add the kale and spinach, cooking for a further minute to heat through. Serve with cooked brown basmati rice and a spoonful of natural yoghurt.
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