Aubergine and Spinach Coconut Curry

Aubergine and Spinach Coconut Curry

Made With Our Keralan Coconut Curry -
2 SERVES
SERVES 2
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
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.
Anjum Signature

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.
Ingredients
  • 1 tsp. vegetable oil
  • 3 baby Japanese Aubergines or 1 small normal one, washed
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 1 large handful of baby spinach, wash
Method
  1. Slice the small Aubergines into 1½cm rounds. If you are using large Aubergines, 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.
  2. 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 Aubergines with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Aubergines are soft, around 15 minutes.
  3. 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.
  • 1 tsp. vegetable oil
  • 3 baby Japanese Aubergines or 1 small normal one, washed
  • 1 packet The Spice Tailor Keralan Coconut Curry
  • 1 large handful of baby spinach, wash
  1. Slice the small Aubergines into 1½cm rounds. If you are using large Aubergines, 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.
  2. 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 Aubergines with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Aubergines are soft, around 15 minutes.
  3. 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.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry

Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.

Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.

£3.15
( / )
133p per 100g
Free delivery over £25 Free delivery over £25
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