Roasted aubergine, sweet potato and spinach curry

Olive - - COOK -

1 HOUR | SERVES 4-6 | EASY LC GF

aubergines 2, chopped into bite-sized pieces sweet potato 1, peeled and chopped into bite-sized pieces

olive oil 2 tbsp ground cin­na­mon 1 tbsp

veg­etable oil 1 tbsp

mus­tard seeds 1/2 tsp

shal­lot 1, chopped

ginger 2cm piece, grated

gar­lic 2 cloves, crushed

red chilli 1, finely chopped

garam masala 2 tsp

sugar 2 tsp and a pinch (op­tional) chopped to­ma­toes 400g tin spinach a large hand­ful, washed and dried lime juice a squeeze, to taste rice to serve

• Heat the oven to 180C/fan 160C/gas 4. Put the aubergines and sweet potato on a bak­ing sheet and sea­son well. Driz­zle with the olive oil and sprin­kle with the cin­na­mon. Roast in the oven for 45 min­utes or un­til cooked and golden.

• Mean­while, heat the veg­etable oil in a large pan over a medium heat. When the oil is hot, add the mus­tard seeds and cover with a lid. Cook for 2 min­utes or un­til they pop. Re­duce the heat, un­cover, and add the shal­lot, ginger, gar­lic and chilli. Fry for 3 min­utes un­til they start to soften, adding a splash of wa­ter if they start to catch. Add the garam masala and sugar, and fry for 5 min­utes. Fi­nally, add the to­ma­toes and sim­mer for 15 min­utes.

• Stir the roasted veg­eta­bles through the sauce and cook over a low heat for 10 min­utes, then stir in the spinach un­til wilted. Taste and ad­just the sea­son­ing by adding more sugar, a squeeze of lime juice and/or salt and pep­per.

• Spoon onto serv­ing plates and serve with rice, if you like.

PER SERV­ING (4) 210 KCALS | FAT 9.7G SATURATES 1.2G | CARBS 21.9G | SUG­ARS 12.5G FI­BRE 8.9G | PRO­TEIN 4.4G | SALT 0.9G

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