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Aubergine, Red Pepper & Spinach Curry

Serves 4

This is a real favourite in our house at the moment. Roasted aubergine stirred into coconut milk, simmered with lots of spices, sauteed onion, garlic, lime juice and wilted spinach. Perfect with rice, tofu or a baked potato for dinner.

  • 2 aubergines, cut into bite-sized pieces
  • ½ teaspoon of chilli powder
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 2 teaspoons of curry powder
  • ½ teaspoon of turmeric
  • 1 teaspoon of cinnamon
  • 2 red peppers, sliced
  • 1x 400g can of coconut milk
  • Juice of 2 limes
  • Handful of fresh spinach
  • Olive oil
  • Salt
  1. Preheat the oven to 180C, fan setting.
  2. Place the aubergine chunks on a baking tray and drizzle with olive oil, a pinch of salt and ½ teaspoon of chilli powder. Mix well and cook for 30 minutes until soft.
  3. While the aubergine cooks, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion becomes soft.
  4. At this point, add the turmeric, cinnamon, curry powder and sliced red peppers. Mix well and cook for another few minutes until the peppers start to become soft.
  5. Pour in the coconut milk and squeeze in the juice from the limes. Mix well and leave to simmer on a low heat for about 15 minutes while the aubergines finish cooking.
  6. Once the aubergines are cooked, remove from the oven and spoon into the curry, along with the spinach. Heat everything through and allow the spinach to wilt before serving.