A delicious and creamy combination of aubergine and spinach
This is an incredibly simple recipe, great for a quick dinner. The dish is completely vegan and doesn’t require too many ingredients.
Servings
2
Prep time:
5min
Cook time:
20min
Difficulty:
Easy
Ingredients
- 1 aubergine
- 100g spinach
- 1 onion
- 200ml coconut milk
- 3tbsp vegetable oil
- 1tsp ground turmeric
- 1tsp chili flakes
- 1/2tsp asafoetida
- salt and pepper to taste
You can switch the chili flakes for chili powder if you prefer. We just served this with some basmati rice, but it can also be served as part of a tasting menu with other dishes such as Saag Paneer or Masala cauliflower florets.
Step by Step Instructions
Step 1
First, prepare the ingredients: wash the spinach if not already washed, chop the aubergine into bite-sized pieces, and peel and slice the onion.
Step 2
In a pan, heat 1tbsp of the vegetable oil, then whilst on medium heat, add the sliced onion and cook for around 5 minutes into slightly golden, stirring occasionally.
Step 3
Next, add the remaining vegetable oil followed by the aubergine pieces, add the asafoetida, chili flakes and turmeric. Mix everything well and cook for 5 minutes until the aubergine is soft and cooked.
Step 4
Next, add the spinach and coconut milk. Mix everything well then cook for a further 10 minutes.
Step 5
The dish is then ready to serve. Enjoy!
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