Recipe courtesy of www.discoverspinach.co.uk
Vegan Spinach and Aubergine Curry
Prep: 10 minutes
Cook: 15 minutes
Serves 4
100g kale
450g pack Spinach
1 tbsp oil
1 onion, sliced (180g)
1 aubergine, diced (300g)
75g tikka curry paste
400g can chopped tomatoes
400g can chick peas, drained and rinsed
Brown basmati rice and vegan yogurt to serve
Cook the kale in boiling water for 3 minutes, add the spinach and cook until just wilted. Drain.
Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3 minutes, stir in the tikka paste and cook for 1 minute. Stir in the tomatoes and chick peas and 100ml water.
Bring to the boil, cover and simmer for 5 minutes before adding in the kale and spinach, cook for 1 minute to heat through.
Serve with cooked brown basmati rice and a spoonful of natural yogurt.
Cooks tip
Try serving with naan breads instead of rice.