Curries are flavoursome and can be prepared and cooked in no time.
They always taste better served the next day as flavours infuse with one other. Here is our requested Aubergine curry recipe:
1 Medium Onion 1 Aubergine Handful Cherry Tomatoes/ 1 Medium Tomato Handful Spinach 1 tbsp Creamed Coconut 2 tbsp Virgin Olive Oil 1 Garlic clove
1 Cup Mushrooms* Optional
1 tsp Curry Powder
1/2 tsp Turmeric
Himalayan Salt, Cracked black Pepper too taste
1. Wash Aubergine, Mushroom & Spinach 2. Dice Onion, mince garlic, Chop Tomato, Slice Aubergine & Cut Mushroom into quarters 3. Add onion, garlic to the pan along with seasonings and stir. 4. Cook for around 20 seconds and then add aubergine and mushrooms mixing it in until covered with seasonings 5. Add 1/2 Cup water continue to stir wash and add tomatoes 6. Add creamed coconut 7. Let simmer until aubergine and mushrooms are soft 8. Add spinach last and stir until its slightly wilted 9. Add more water if sauce dries up 10. Serve with your favourite grain
* spinach not pictured Scrummy!