Main Dishesdeliciouslyella
Aubergine, Red Pepper & Spinach Curry
This curry 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.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C fan / 355°F. Place the aubergine chunks on a baking tray and drizzle with olive oil, add a pinch of salt and ½ teaspoon of chilli powder. Mix well and cook for ⏱️ 30 minutes until soft.
chilli powder0.5 teaspoon
2
While the aubergine cooks, place a large pan over 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 is soft.
drizzle of olive oilonion1garlic3 cloves
3
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.
ground turmeric0.5 teaspoonground cinnamon1 teaspooncurry powder2 teaspoonsred peppers2
4
Pour in the coconut milk and squeeze in the juice from the limes. Mix well and leave to simmer on low heat for about ⏱️ 15 minutes while the aubergines finish cooking.
limes2aubergines2
5
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.
aubergines2
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