Spinach & Aubergine Curry

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Spinach & Aubergine Curry

This Veganuary, the team at Discover Great Veg have put together some tasty vegan dishes to enjoy during January to ensure that you’re never out of ideas.

Serves 4
Spinach & Aubergine Curry 1

  • 100g kale
  • 450g pack Spinach
  • 1 tbsp oil
  • 1 onion, sliced (180g)
  • 1 aubergine, diced (300g)
  • 75g tikka curry paste
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed

To serve

  • Brown basmati rice
  • Plain vegan yoghurt

Method

  1. Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
  2. Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chickpeas and 100ml water.
  3. Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
  4. Serve with cooked brown basmati rice and a spoonful of yoghurt.

Cooks tip: Try serving with naan bread instead of rice.

Recipes and images courtesy of Discover Great Veg

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