Curry With Aubergine Mushrooms Chickpeas And Spinach Food

AUBERGINE AND CHICKPEA CURRY

Steps:

• Heat 1 tbs of oil in a large saute pan, add the onion and a pinch of salt and gently cook over low heat for about 20 minutes. The onions should be soft and light brown.
• Heat the oven to 180° C(355°F) fan / 200°C (390°F) conventional ovenCut the aubergine into bitesize pieces. Place then a baking tray then drizzle a tablespoon of olive oil over it. Place in the oven and cook for 15 minutes, turn the aubergine chunks halfway through cooking.
• Toast the mustard seeds and cumin seeds in a dry pan until they release their aromas, about a minute.Transfer them to a pestle and mortar and pound them until they are a rough powder.
• Once the onion is soft and golden add the garlic, ginger and chilli pepper.Cook for about 1 minute, then add all spices.Cook for another minute, until you can smell the spices. Be careful not to let the spices burn.
• Now, pour in the tin of chopped tomatoes. Stir and leave to simmer over low heat for 10 minutes. Stir occasionally. After 10 minutes add the roasted aubergine and the chickpeas.
• Next pour in the coconut milk, add this slowly stirring all the time. Simmer for 5 minutes.You should have a thick sauce now. If not simmer for another 5 minutes.
• Finally, add in the spinach and cook until the spinach has wilted. Finish by stirring in the coriander leaves. Serve immediately with naan, basmati or brown rice and toasted flaked almonds.

SPINACH, AUBERGINE AND CHICKPEA CURRY

Steps:

• Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
• Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
• Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
• Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.

SPINACH & CHICKPEA CURRY

Steps:

• Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
• Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

AUBERGINE & CHICKPEA CURRY

Steps:

• Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
• Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
• Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.

CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH

Steps:

• Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
• Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
• Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
• Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
• Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
• Let the sauce simmer for at least 15 minutes.
• Add the lemon zest and lemon juice.
• Remove the cinnamon stick and the bay leaves.
• Blend the sauce with an immersion blender.
• Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
• Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
• (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
• Add the sauce and let the curry simmer for 10 minutes.
• Add the chickpeas and let the curry simmer for 5 more minutes.
• Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
• Serve the curry on a bed of basmati rice.

MASHED AUBERGINE AND SPINACH CURRY RECIPE

Steps:

• Preheat oven to 200°C.
• Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
• Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
• Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
• Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
• Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
• Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
• If possible leave the curry for a couple of hours to stand and reheat just before serving.