Eggplant and Spinach Coconut Curry
Eggplant and Spinach Coconut Curry
SERVES 2
8 MINS PREP
COOKS IN 25 MINS
This healthy meal idea is so quick and easy and makes a warming, delicious meal. Serve with some simple rice. Try this as a delicious way to get your 5-a-day.
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Tailored to Taste
A really delicious curry with lovely meaty Aubergines and silky baby spinach. Lovely with some plain boiled rice or with The Spice Tailor Naan.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 3 baby Japanese Eggplants or 1 small normal one, washed
- 1 large handful of baby spinach, wash
Method
- Slice the small Eggplants into 1½cm rounds. If you are using large Eggplants, slice crosswise into 2 or 3 pieces and cut these into wedges so that each piece has some skin, this will help it stay together.
- Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the Eggplants with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Eggplants are soft, around 15 minutes.
- Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Bring back to the boil and serve.
Tailored to Taste
A really delicious curry with lovely meaty Aubergines and silky baby spinach. Lovely with some plain boiled rice or with The Spice Tailor Naan.
Ingredients
- 1 pack of The Spice Tailor Keralan Coconut Curry
- 1 tsp. vegetable oil
- 3 baby Japanese Eggplants or 1 small normal one, washed
- 1 large handful of baby spinach, wash
Method
- Slice the small Eggplants into 1½cm rounds. If you are using large Eggplants, slice crosswise into 2 or 3 pieces and cut these into wedges so that each piece has some skin, this will help it stay together.
- Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the Eggplants with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Eggplants are soft, around 15 minutes.
- Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Bring back to the boil and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Keralan Coconut Curry
A delicately balanced, mellow coconut curry from Kerala. Its gentle spicing and layers of flavours makes this a go-to for those who love milder Indian flavours. Perfect with seafood, chicken, eggs or vegetables.
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