Roast Aubergine and Spinach Curry Recipe

Name: Roast Aubergine and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large aubergines, cubed; 100 g fresh spinach, torn into tiny pieces; 1 cup fresh coriander, chopped; 2 (300 g) cans chopped tomatoes; 2 large onions, chopped; garlic 1 clove; 2 teaspoons turmeric; 2 teaspoons cumin; 2 teaspoons garam masala; 2 teaspoons ground coriander; 2 teaspoons ground ginger; 1 teaspoon chili powder; 1 tablespoon lemon juice; 1 tablespoon lime juice; cooking spray

Servings: persons

3 large aubergines, cubed
100 g fresh spinach, torn into tiny pieces
1 cup fresh coriander, chopped
2 (300 g) cans chopped tomatoes
2 large onions, chopped
garlic 1 clove
2 teaspoons turmeric
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon chili powder
1 tablespoon lemon juice
1 tablespoon lime juice
cooking spray

1
Place the cubed aubergines into a roasting tray and spray with oil.
2
Roast on a high temp in the oven for 30 mins until the flesh is mushy.
3
Meanwhile, soften the onions in the spray oil on a low heat in a pan.
4
Add the spices, chopped garlic and lemon/lime juices to the onions and simmer in a low heat.
5
Remove the aubergines from the oven and mush the flesh with a fork.
6
Add the aubergines and torn spinach to the onion mixture and turn up the heat.
7
Once the spinach has wilted, add 2 tins of chopped tomatoes and fresh coriander.
8
Simmer on a medium heat for 15 - 20 minutes.
9
Serve with rice/indian breads/salad.
10
Enjoy!

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 large aubergines, cubed, 100 g fresh spinach, torn into tiny pieces, 1 cup fresh coriander, chopped, 2 (300 g) cans chopped tomatoes, and more.

Yes, Roast Aubergine and Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Aubergine and Spinach Curry

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