Aubergine, tomato and spinach curry


  • Teaspoon coconut oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Teaspoon bouillon powder
  • Teaspoon mustard seeds
  • 2 teaspoons garam masala
  • 400g vine tomatoes, chopped
  • 2 teaspoons tamari
  • 400g aubergine, chopped
  • 400ml reduced fat coconut milk
  • 2 bay leaves
  • 200g spinach
  • 15g coriander, chopped
  • Juice of a lime
  • Red chilli, chopped


  1. Add the coconut oil to a large saucepan to melt before adding in the onion, garlic, bouillon powder and spices. Cook for 2 minutes over a medium heat before adding in 50ml water and continuing to cook for another 2 minutes.
  2. Add the tomatoes to the pan with another 100ml water and the tamari and cook for another 2 minutes before adding in the aubergine for a further 5 minutes.
  3. Add the coconut milk and bay leaves and bring to a boil before reducing the heat and leaving to simmer gently for about 25 minutes, by which time the sauce should have thickened.
  4. Stir through the spinach and coriander and allow to wilt in the sauce, before adding the lime juice.
  5. Serve with wholegrain brown rice or brown rice noodles, and a handful of chopped chilli on top – delicious!



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