Roasted Aubergine and Spinach Curry

A Gujarati dish which celebrates the silkily smooth smokiness of roast aubergines cooked with a heady amount of garlic … like the Irani Mirza Ghasemi.

Ingredients

  • Aubergines – 3 large (roasted and peeled as here)
  • 2 tbsp sunflower oil
  • 1 tbsp cumin seeds
  • ½ tsp asafoetida (optonal)
  • 1 large onion
  • 8 cloves garlic
  • 3 green chillis
  • 5-6 medium tomatoes (or a tin)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 250g spinach – I use frozen, but fresh baby leaf spinach would be better?
  • salt
  • fresh coriander to garnish

Method

  • Roast the aubergines, allow to cool, peel, and chop roughly with a fork.
  • Heat the oil and add the cumin seeds (and asafoetida, if using); cook for a minute, then add the chopped onion. Cook on a medium heat until golden – maybe 10 minutes.
  • Add the chopped garlic and chillis – cook for another couple of minutes
  • Add all the other ingredients – except for the aubergine and spinach. Cook for about 15 minutes, stirring regularly, until the oil starts to separate from the tomatoes.
  • Chop the aubergine flesh roughly, and add to the tomato sauce with the spinach; cook for about 5 minutes – you want the spinach wilted and any excess water to evaporate.
  • Serve with an appropriate bread and a simple salad.
  • Any leftovers? Excellent for next day’s breakfast with a poached egg on top!
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