Made this tonight, thought it was very good and very quick and easy to make.
I'd recommend that you don't prepare the spinach as suggested though as boiling it then squeezing it will remove a lot of the nutrition and flavour. Instead, steam the spinach and finely chop it. I think you also need less as you're not turning it in to mush and reducing it so much, I made half the quantity specified and probably only used about 350g spinach (It seemed like a more than reasonable quantity once cooked in comparison to the other ingredients).
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes.
Ingredients
- 1kg/2¼lb fresh spinach
- 4 tbsp olive oil
- 2 medium red onions, chopped
- 200g/7oz tinned chickpeas, drained and rinsed
- 2 garlic cloves, finely chopped
- 2 fresh hot green chillies, halved and thinly sliced, seeds included
- 1 tbsp coriander seeds, ground
- 1 tbsp cumin seeds
- 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice
- 400g/14oz tinned chopped tomatoes
- salt
Preparation method
- Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
- Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
- Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
- Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
http://www.bbc.co.uk/food/recipes/sp...gineandc_88020
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