Mashed aubergine and spinach curry

prep time:: null no idea
total time:: null not a clue....cook it and find out????

Makes 5 people

nikki

Thought this looked tasty! and it was made by a come dine with me lady called Nikki...so it must be good!x x

ingredients

for the curry
4 large aubergines
1 large onion
1 large bag of spinach
3 tins of chopped plum tomatoes
1 bunch of coriander
vegetable oil
4 cloves of garlic
For the spices
2 tsp of ginger powder
2 tsp of cumin powder
2 tsp of garam masala powder
1 tsp of tumeric powder
1 tsp of chilli power
1 tsp of mustard seeds
For the quinoa
1 pack of quinoa (a handful of quinoa per person plus one for good luck!)
1 fresh lemon

directions

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For the curry
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1. Preheat oven to 200°c
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2. 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.
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3. 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 mins. Check them after about 10 mins and turn them over until they’re slightly charred on the outside.
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4. 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.
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5. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
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6. Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
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7. Leave for about 10 mins on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 mins.
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8. If possible leave the curry for a couple of hours to stand and reheat just before serving.
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For the quinoa
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1. Put the quinoa in a pan and add just enough boiling water to cover the grains.
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2. Boil until translucent and simmer gently with the pan covered for about 5 mins.
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3. Remove from the heat and leave the pan covered.
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4. Add the juice of a freshly squeezed lemon and keep covered until serving time.
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5. Once ready to serve scoop out with a drainer spoon to remove any excess water and serve immediately.
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For the Chapattis
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Remove chapati’s from the packet and gently heat each side over a gas flame. Keep turning them over until they slightly bubble, serve immediately.