1kg/2¼lb fresh spinach

4 tbsp olive oil

2 stalks celery, chopped

1 tbsp garlic infused oil

2 red chilies, halved and thinly sliced, seeds included

1 tbsp coriander seeds, ground

1 tbsp cumin seeds

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

1 pumpkin, approx. 400g/14oz, peeled, deseeded and cut into 2cm (3/4in) dice

400g/14oz tinned chopped tomatoes



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.

Heat half the olive oil in a large pan and cook the celery, pumpkin, garlic, chili and spices for five minutes over a medium heat.

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

Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the eggplant is soft.

Stir in the spinach purée and serve.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Spinach, eggplant and pumpkin curry
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