Aubergine and spinach curry

Serves: 2

Prep Time: 60 mins


  • 1 aubergine
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp ginger, grated
  • 3 cardamom pods
  • 1/4 tsp of chilli flakes
  • 1 tsp of cumin
  • 1 tsp of turmeric
  • 4 cubes of frozen spinach (cube size can very between brands so choose as much as you think will work)
  • 1 plum tomato, quartered
  • 400g tin of chopped tin tomatoes (I like to use tinned cherry tomatoes sometimes if you can find them)

To serve

  • dollop of natural yogurt
  • fresh coriander
  • fresh green chilies
  • Wholemeal pitta bread
  • salt and pepper

The great British cuzza with a healthy twist. Quick and simple to make, this vegetable curry is bursting with flavour and nourishment. Make a big batch then keep it in the fridge (or freezer) as the flavour will develop the longer you leave it.


  1. Chop up the aubergine into half inch cubes, sprinkle with 1 tsp of salt and leave to the side for 30 minutes to sweat.
  2. Heat a pot with oil on a medium heat, add in the onions and sweat for 5 minutes. Add in the spinach, tomato, garlic, ginger and a pinch of salt. Cook for 20 minutes.
  3. In a separate pan, dry fry the cumin, chilli flakes, turmeric and cardamom pods for one minute (careful not to burn them) then add them to the pan with the onions. Stir everything together, pour in the tomatoes then season to taste.
  4. Wash the salt off the aubergine and add this in with the tomatoes and cook for half an hour, until the aubergine is soft and any excess water has boiled off .
  5. To serve, divide the curry into separate bowls, and serve with yoghurt, fresh chilies, and fresh coriander and warm wholemeal pitta bread.

Aubergine and spinach curry, Jennifer Medhurst

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