Eggplant and Spinach Coconut Curry

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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.

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

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.

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

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.

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ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

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.

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