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
- 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
- Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
- 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.
- Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
- 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
My parents taught me how to make beans spinach, onion, garlic ,vinegar sauted together.Actually use bacon also but dont have to .Sprinkle chili pequin over and mix .