Name: Aubergine, Spinach & Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Yield: 4 people
Ingredients: 1 x 220g brown onion (sliced); 2 tbs olive oil; 1 x thumb size piece of ginger (peeled and grated); 2 fat cloves of garlic (minced); 1 x 250g Aubergine (cut into chunks); 150 g spinach (washed and patted dry with kitchen paper); 1 x 400g tin of chickpeas (drained and rinsed in cold water); 1 x 400g tin of chopped tomatoes; 2 tsp cumin seeds (ground in a pestle and mortar); 1 tsp ground coriander; 1 heaped tsp yellow mustard seeds; 1 tsp turmeric; 1/2 tsp each sea salt and cracked black pepper; 1 small handfull fresh coriander (stems chopped, leaves left whole); Plain natural yogurt; Almond slivers; Naan; Coriander leaves