Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 38

I like to make this curry with a strong chilli hit and then serve it with another, milder curry, either yoghurt or coconut based, and of course some rice or bread.

Cook the spinach in boiling water for 2 minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. In a food processor, chop the spinach to a coarse purée.

Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for 5 minutes over a medium heat. Add the remaining olive oil and the aubergine. Cook for 10 minutes, stirring often, until the aubergine is coloured. Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.