Ingredients Serves 4
- 1 onion
- 2 cloves garlic
- 1 chili pepper
- 1 eggplant
- 4 tbsp vegetable oil
- 1 14-oz/400 g can tinned chickpeas
- 1 tbsp curry powder
- 14 oz/400 g frozen spinach
- 14 oz/400g chopped tomatoes
- 1.5 tsp salt
- 1 cup basmati rice
The first thing you need to do is to defrost spinach. I usually let it sit at room temperature for a couple of hours. But if you need to make it quickly, thaw it in a microvawe.
Peel one onion and cut it into cubes. Peel and mince 2-3 cloves of garlic. If you like it spicy, chop one chili pepper together with the seeds. Otherwise, deseed the chili pepper before chopping.
Wash one large eggplant (about 14 oz/400 g). Delete the stem and cut the eggplant into chunks.
Heat about 2 tablespoons of vegetable oil in a large pan, saute the onion, garlic, chili pepper, 1 can of drained chickpeas, and 1 tablespoon of curry powder for 5 minutes over medium heat. Stir frequently.
Squeeze the water out of defrosted spinach, place into a blender jar and process until finely chopped.
Add 2 more tablespoons of the oil into a pan, add the eggplants and cook for 10 minutes, stiring occasionally.
Add 14-oz (400 g) can of chopped tomatoes, bring to a boil, reduce heat to low, cover the pan with a lid and simmer for 15 mnutes, stiring from time to time.
Towards the end of cooking, add the spinach, stir well and remove the pan from the stove.
To cook rice, boil 2 cups of water, add a cup of basmati or jasmine rice, and cook covered for 10 minutes over low heat. Read the article on How to cook perfect rice.
Serve the curry together with rice.