Spinach & Aubergine Curry

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.