Roast Aubergine and Spinach Curry

Ingredients

• 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. 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. 2

   Meanwhile, soften the onions in the spray oil on a low heat in a pan.

3. 3

   Add the spices, chopped garlic and lemon/lime juices to the onions and simmer in a low heat.

4. 4

   Remove the aubergines from the oven and mush the flesh with a fork.

5. 5

   Add the aubergines and torn spinach to the onion mixture and turn up the heat.

6. 6

   Once the spinach has wilted, add 2 tins of chopped tomatoes and fresh coriander.

7. 7

   Simmer on a medium heat for 15 - 20 minutes.

8. 8

   Serve with rice/indian breads/salad.

9. 9

   Enjoy!