Blending spinach in with your curry paste is a great way to pack in some extra dark leafy greens, plus it gives the curry a really gorgeous deep green colour. The leftovers will keep really well in the fridge or freezer, making it perfect for meal prep.
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Serves
6
Aubergine
Jasmine Rice
Coconut Milk
Red Onion
Lime
Cooked Chickpeas
Curry Leaf
Water
Caster Sugar
FOR THE CURRY PASTE:
Frozen Spinach
Fresh Coriander
Green Chilli
Garam Masala
Curry Powder
Ground Cinnamon
Water
Olive Oil
Serves
6
Aubergine
Jasmine Rice
Coconut Milk
Red Onion
Lime
Cooked Chickpeas
Curry Leaf
Water
Caster Sugar
FOR THE CURRY PASTE:
Frozen Spinach
Fresh Coriander
Green Chilli
Garam Masala
Curry Powder
Ground Cinnamon
Water
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 220°C. Set a full kettle of water to boil.
Step 2.
Start by making the curry paste: add the fresh coriander into a sieve and pour the boiling water over to wilt. Repeat the process for the frozen spinach until defrosted, then drain and squeeze as much water out of both greens as you can. Add the greens into a blender with the green chillies, ground spices, water and oil. Blend together until smooth. Set aside.
Step 3.
Trim and chop the aubergine into 2cm chunks. Place onto a lined baking tray, drizzle with some olive oil and season with salt and pepper. Toss together then slide into the oven to roast for 20-25 mins until soft.
Step 4.
Cook the rice following packet instructions.
Step 5.
Place a frying pan with high sides over medium-high heat. Tip in ½ the coconut milk and cook, stirring, until the coconut splits and the solids golden. Add the curry paste and cook, stirring occasionally, for 7-10 mins until the excess water has evaporated and you have a dark green mixture.
Step 6.
Meanwhile, thinly slice the red onion and transfer to a bowl. Squeeze over the lime juice and season with salt and sugar. Drain and rinse the chickpeas.
Step 7.
Stir the curry leaves through the green curry base, until fragrant. Tip the chickpeas in with the remaining coconut milk and water, and season with salt and pepper. Turn the heat down to low-medium and let it gently simmer, stirring occasionally.
Step 8.
Once the aubergines are cooked, stir them through the curry, adding a splash of water if needed to loosen. Taste and season with some of the lime pickling liquid, sugar, salt and black pepper.
Step 9.
To serve, divide the rice between bowls. Spoon in the curry and top with some pickled onions.
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