Aubergine and Spinach Curry

2 onions, chopped in small wedges
coconut oil
2 fresh red chillies, chopped finely (or less depending on how hot you like it!)
3cm of fresh ginger, chopped finely
1 clove garlic, crushed
4-5 fresh tomatoes, chopped in small wedges
1 tsp cumin powder
1 tsp coriander powder
half tsp garam masala
1 can coconut milk

2 large handfuls of spinach - washed and roughly chopped
3 small aubergines - cut in wedges or half circles
fresh coriander

serve with brown basmati rice


Set the oven to 200 degrees Celsius and put the chopped aubergines in an oven dish with half a dessert spoon of coconut oil. Check regularly to toss them around while you are preparing the sauce.

Saute the onions in the pan with a dessert spoon of coconut oil.


Add the chilli and garlic.


After a few minutes add the garlic and the fresh tomatoes


Let them soften and start to smell the lovely aromas and then you can add the cumin, coriander and garam masala to make it even more amazing! Cover and leave to simmer for a few moments.

Add the spinach leaves and let them wilt by covering the pan for a while.


When the spinach has wilted and tomatoes are soft, add in the tin of coconut milk and simmer on a very gentle heat.


Remove the aubergines from the oven when they are cooked and maybe a bit crispy on the edges.


Add to the sauce.


Serve with brown basmati rice and plenty of fresh coriander!