So as you all know “we love a curry in this house”. I love nothing more than a tasty nutritious spicy veg packed feast. This didn’t disappoint. It’s super easy and quick to make and went down a treat. We served ours with dairy free coconut yoghurt and whole meal pittas. Yum yum!
- 1 Sweet onion finely diced
- 2 tbsp avocado or coconut oil
- 2 garlic cloves crushed
- 1 tbsp grated ginger
- 2 tbsp mild curry powder
- 2 aubergines cubed
- about 10 balls of frozen spinach (more if desired)
- 5 kaffir lime leaves
- small bunch of coriander finely chopped
- 400g can of chopped tomatoes
- Salt & pepper to taste
Start by heating the oil in a pan. Add onions and aubergines. When softened add garlic, ginger and curry powder and quickly fry. Add chopped tomatoes, kaffir lime leaves and cook through until spinach has defrosted. Add coriander and cook for a further 5 mins. Season to taste and serve. Add a good dollop of yoghurt, we used dairy free coconut youghurt which complimented the curry beautifully.