Aubergine and Spinach Coconut Curry

Serves:

2

Ingredients

  • 1 tsp vegetable oil
  • 3 baby Japanese aubergines or 1 small normal one, washed
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 1 large handful of baby spinach, washed

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Method

  1. Slice the small aubergines into 1½ cm rounds, if you are using large aubergines, slice crosswise into 2 or 3 pieces and cut into wedges so that each piece has some skin. This will help them stay together. Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the aubergines with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the aubergines are soft, around 15 minutes.

  2. Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Bring back to the boil and serve.

Keralan Coconut Curry