This simple vegetarian dish is perfect if you are a big fan of aubergines. Taking approximately 20-30 minutes to prepare, below is our quick and easy recipe to make an aubergine and spinach curry ideal for a quick mid-week dinner and best served with either couscous, rice or on Naan bread.

Ingredients (serving 4) 

1-tablespoon olive oil 

1-tablespoon (15ml) cumin seeds

220g Spinach 

2 onions, (sliced) 

3 large cloves garlic, minced

1 teaspoon (5ml) Basil

1 teaspoon (5ml) Parsley

½ teaspoon salt

Freshly ground black pepper

2 Aubergine (diced) 

25g Fresh Cut Coriander 

1 cabbage (chopped)

Sun-dried tomato paste

Couscous (optional) 

Method

1. Heat 1 tbsp. of olive oil in a large saucepan over medium heat. Add cumin seeds, basil, onions, a pinch of salt, pepper, garlic and cook for 5 minutes - or until the onion is soft and translucent. 

2. Add cabbage, coriander, spinach and aubergine and cook for a further 6-10 minutes, until the aubergine is brown and crisp.

3. Stir in the sun-dried tomato paste and cook for a further 4-5 minutes, until well mixed with your aubergine, spinach and cabbage.

4. Remove the pan from the heat and allow the mixture to simmer and cool to room temperature. 

5. Garnish with parsley, and then serve with rice, couscous or on some Naan bread.

   
   

Enjoy!