This store requires javascript to be enabled for some features to work correctly.

Eggplant and Spinach Coconut Curry

Eggplant and Spinach Coconut Curry

Fabriqué avec notre Cari à la Noix de Coco du Kerala
2 SERVES
SERVES 2
prep
8 MINS PREP
20 MINS COOK
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.
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.
Ingrédients
  • 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
Méthode
  1. 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.
  2. 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.
  3. 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.
  • 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
  1. 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.
  2. 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.
  3. 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.
Fabriqué avec notre délicieux
Cari à la Noix de Coco du Kerala
Un curry du Kerala à la noix de coco, délicatement équilibré et moelleux. Ses épices douces et ses couches de saveurs en font un plat incontournable pour ceux qui aiment les saveurs indiennes plus douces. Parfait avec des fruits de mer, du poulet, des œufs ou des légumes.
Recommandation d’Anjum
Butternut Squash, Kale and Feta Gratin
Cannellini Bean and Vegetable Curry
Coconut Chicken and Vegetable Tray Bake
Coconut Egg Curry
Kerala Chilli Fish Curry
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
Keralan Coconut Curry
Keralan Coconut Dauphinoise Potatoes
Keralan Coconut Mudcrab Curry by Harry Foster
Keralan Coconut Seafood Gratin
Keralan Coconut Vegetable Curry
Keralan Coconut Vegetable Curry with Crispy Curry Leaves
Proper Keralan Chicken Curry
Roasted Pumpkin Curry
Spicy South Indian Prawn Curry
Sticky Ginger Pork Stir-fry with a Coconut Broth and Rice Noodles
Summery chicken and vegetable Stew
Reviews
AIDE-MOI

[[recommendation]]