Spinach, aubergine and chickpea curry

This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes...

Ingredients

• 1kg/2¼lb fresh spinach

• 4 tbsp olive oil

• 2 medium red onions, chopped

• 200g/7oz tinned chickpeas, drained and rinsed

• 2 garlic cloves, finely chopped

• 2 fresh hot green chillies, halved and thinly sliced, seeds included

• 1 tbsp coriander seeds, ground

• 1 tbsp cumin seeds

• 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice

• 400g/14oz tinned chopped tomatoes

• salt

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

2. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.

3. Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.

4. 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.