Roast Aubergine and Spinach Curry

Chef #1332685's Note:

This recipe was given to me by a vegan friend and I have adapted it for a low-fat lifestyle. It really tastes like an authentic curry without the high fat content!

• Total Time: 1 hrs
• Prep Time: 0 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 large aubergines , cubed
• 100 g fresh spinach , torn into tiny pieces
• 1 cup fresh coriander , chopped
• 2 (300 g) cans chopped tomatoes
• 2 large onions , chopped
• garlic 1 clove
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• cooking spray

Directions:

1. Place the cubed aubergines into a roasting tray and spray with oil. Roast on a high temp in the oven for 30 mins until the flesh is mushy.
2. Meanwhile, soften the onions in the spray oil on a low heat in a pan.
3. Add the spices, chopped garlic and lemon/lime juices to the onions and simmer in a low heat.
4. Remove the aubergines from the oven and mush the flesh with a fork.
5. Add the aubergines and torn spinach to the onion mixture and turn up the heat.
6. Once the spinach has wilted, add 2 tins of chopped tomatoes and fresh coriander.
7. Simmer on a medium heat for 15 - 20 minutes.
8. Serve with rice/indian breads/salad.
9. Enjoy!