Facebook Eggplant and Spinach Coconut Curry Recipe | The Spice Tailor

Eggplant and Spinach Coconut Curry

A really delicious curry with lovely meaty Eggplants and silky baby spinach. Lovely with some plain boiled rice or with The Spice Tailor Naan.
  • 2serves
  • 8mins prep
  • 25mins cook
A really delicious curry with lovely meaty Eggplants and silky baby spinach. Lovely with some plain boiled rice or with The Spice Tailor Naan.
Made with
Keralan Coconut Curry

Keralan Coconut Curry

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Ingredients

  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • 1 tsp. vegetable oil
  • 3 baby Japanese Eggplants or 1 small normal one, washed
  • 1 large handful of baby spinach, wash

Method

  1. Slice the small Eggplants into 1½cm rounds. If you are using large Eggplants, 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 Eggplants with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Eggplants 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.

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