MATCHA
Spinach & Aubergine Curry
Serves: 4
Ingredients:
100g kale450g spinach
1 tbsp oil
1 onion, sliced
1 aubergine, diced
75g curry paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
100ml water
To Serve
Brown basmati riceNatural yoghurt
method:
- Cook the kale in boiling water for three minutes, add the spinach and cook until just wilted then drain.
- Heat the oil in a frying pan and add the onion and aubergine and fry for three minutes. Stir in the curry paste and cook for a further one minute, then add the tomatoes, chickpeas and water.
- Remove the pan from the heat and allow the mixture to cool to room temperature. Stir in the almond extract and chopped pistachios until well mixed.
- Bring to a boil, cover and simmer for 5-10 minutes, until the aubergine is tender, then add the kale and spinach, cooking for a further minute to heat through. Serve with cooked brown basmati rice and a spoonful of natural yoghurt.
