Curry With Aubergine, Mushrooms, Chickpeas and Spinach
- Ready In:
- 1hr
- Ingredients:
- 27
- Yields:
-
1 big casserole
- Serves:
- 6
ingredients
-
Sauce
- 1 1⁄4 tablespoons coriander seeds
- 1 tablespoon cumin seed
- 5 cardamom pods, the seeds of
- 1 teaspoon fennel seed
- 1 teaspoon mustard seeds
- 2 teaspoons canola oil
- 1 cinnamon stick, 4-5 cm
- 1 onion, chopped
- 3 -4 garlic cloves, finely chopped
- 1 tablespoon gingerroot, minced
- 3 bay leaves
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 1⁄2 - 1 teaspoon cayenne pepper
- 14 ounces crushed tomatoes, tinned
- 1 cup water
- 3⁄4 teaspoon salt
- 1 lemon, zest of
- 1⁄2 lemon, juice of
-
Vegetables
- 1 tablespoon canola oil
- 1 red onion, chopped
- 1 garlic clove, minced
- 1 aubergine, in very small cubes
- 500 g white mushrooms, sliced
- 1 cup cooked chickpeas
- 250 g spinach, frozen
- 1⁄4 teaspoon pepper, to taste
directions
- Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
- Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
- Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
- Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
- Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
- Let the sauce simmer for at least 15 minutes.
- Add the lemon zest and lemon juice.
- Remove the cinnamon stick and the bay leaves.
- Blend the sauce with an immersion blender.
- Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
- Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
- (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
- Add the sauce and let the curry simmer for 10 minutes.
- Add the chickpeas and let the curry simmer for 5 more minutes.
- Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
- Serve the curry on a bed of basmati rice.
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RECIPE SUBMITTED BY
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I'm Danish and live with my English husband and our 3 year old son in the center of Copenhagen, Denmark.
I work in IT and apart from cooking (preferably healthy and low-fat) vegetarian food and baking bread some of my favorite interests are archaeology, history and music/singing.
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