Aubergine curry

SERVES TWO

1 aubergine, cubed

1 onion, cut into chunks 4 cloves garlic, finely diced 75g raisins

2tbsp Madras paste 400ml tin coconut milk 2 handfuls spinach Vegetable oil 1

Add vegetable oil to a frying pan, add aubergine and onion and fry for five minutes on a high heat.

2

Add the Madras paste, raisins and garlic to the pan, stir well and cook for 10 minutes.

3

Stir in the coconut milk and add the spinach. Leave to wilt for five minutes before stirring through. Serve with rice.