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Aubergine Mushroom, Spinach and Chickpea Curry

Yields2 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

80/20 friendly

 1 tbsp cooking olive oil
 1 onion
 2 cloves garlic
 1 thumb sized piece of ginger
 2 green birds eye chilli
 2 tsp ground cumin seeds
 2 tsp ground coriander seeds
 1 tsp turmeric powder
 2 cardamon pods - lightly squashed
 ½ cinnamon stick
 3 curry leaves
 ½ cup dried chickpeas - soaked in water overnight
 1 big aubergine - cut into cubes
 1 tsp salt
 250 g button mushrooms - wiped clean
 4 big tomatoes - cut into quarters
 400 ml vegetable stock
 salt/pepper to taste
 250 g spinach leaves
 ½ tsp garam masala
 1 handful fresh coriander
 ½ cup white/brown basmati rice
 2 poppadoms (optional)
1

Wash the aubergine and cut it into cubes. Place it in a colander with a teaspoon of salt and leave for 20 minutes while the moisture draws out. After 20 minutes, pat the aubergine dry with a cloth.

2

Cut the onion, chilli, ginger and garlic finely or add to a food processor.

3

For the ground cumin and coriander, you can either use powdered spices or you can toast the seeds in a dry frying pan for a few minutes until it becomes fragrant and then pound them to a rough powder with a pestle and mortar.

4

Heat the oil in a pan and fry all the curry spices together (apart from the garam masala, cinnamon stick and curry leaves) for a minute on a medium heat so it releases its flavour.

5

Add the onion, ginger, garlic and chilli paste and continue to stir.

6

Now add the aubergine, mushrooms, chickpeas and tomatoes along with the vegetable stock, salt/pepper, curry leaves, cardamon pods and cinnamon and simmer for 30 - 40 minutes until the chickpeas are cooked.

7

During the last 10 minutes of the cooking process add the garam masala and spinach and stir through.

8

Serve the curry with white basmati rice, fresh coriander, mango chutney, atchar and a poppadom.

Nutrition Facts

Servings 0