Today’s dinner came about quite simply because on my usual lunch hour walk to Tesco (yes, I know my life is THAT exciting) Aubergine’s were on offer at 2 for £1 so I couldn’t resist. I was already planning a big cook-off this evening, as I’m busy the rest of the week and need to stock up the freezer for work lunches etc! Had a bit of a think for a while about what to do with them and then magically whilst doing some research for something entirely non food related at work ( involving music venues, yes really!) I came across a Pasanda recipe on a music/venue cafe page, which included 2 aubergines, and spinach which I already had in fridge – Yay! With a few amendments (adding prawns and tomatoes and reducing the hideous amounts of ground almonds the recipe suggested ) this dish was born. The Aubergine’s were really scrummy and it really helps to cook them for longer – have patience! Though I think I could have added more spices as it really wasn’t spicy enough. Anyway, will share with you anyway and maybe I’ll improve it next time I cook it. A perfect one-pot dish. Again.
- 2 Aubergines, large handful of spinach, 2 tomatoes, white onion, 2 cloves of garlic
- Can of coconut milk, 1/2 cup ground almonds
- 20ish Cooked King Prawns
- Spices: 1 Tablespoon Curry Powder, 1 Tablespoon Tumeric, 1/2 Tablespoon Ground Coriander
- Chopped Coriander
- Coconut oil
- Finely slice the onions, dice the garlic, and fry them in coconut oil. (I love coconut oil for cooking, especially with a dish like this). When the onions soften a little, add the spices and fry for at least 5-10 minutes so the spices release their flavours. Then add the diced aubergine, and a very little bit of water. Cook the aubergines over a low heat for 20 minutes, continuously stirring to avoid sticking to the wok. Then add the tin of coconut milk, and chopped tomatoes and simmer for 10 mins. Finally add the spinach, ground almonds and prawns and stir through for a few minutes. Season and top with chopped fresh coriander.
Vary the meat, vary the vegetables….1