- 1 tbsp mild curry powder
- 1 tbsp tumeric
- 1 tbsp garamasala
- 1/2 tbsp ground cumin
- 1 large white onion
- 4 garlic cloves
- 2 large aubergines
- 1 bunch coriander
- 300g cooked chickpeas (tinned are best)
- 400ml coconut milk
- 300g ground almonds
- 2 fresh kaffir lime leaves
Thinly slice the onions & crush the garlic. Fry in a large sauce pan with the dried spices until the onions have softened (approx 20mins).
Dice the aubergines into 1cm cubes & add to the pan with the lime leaves and cook for a further 30 mins, adding water to keep the mixture moist.
Finely chop the corriander and add to the pan followed by the cooked chickpeas and coconut milk and simmer for 20 mins.
Finally add the almonds and spinach and remove the lime leaves. Cook for a further 5 minutes and simply serve with boiled rice or nann bread.
