Roast Aubergine and Spinach Curry

• 3 large aubergines, cubed
• 100 g fresh spinach, torn into tiny pieces
• 1 cup fresh coriander, chopped
• 2 (300 g) cans chopped tomatoes
• 2 large onions, chopped
• garlic 1 clove
• 2 teaspoons turmeric
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground ginger
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• cooking spray

1. Place the cubed aubergines into a roasting tray and spray with oil.
2. Roast on a high temp in the oven for 30 mins until the flesh is mushy.
3. Meanwhile, soften the onions in the spray oil on a low heat in a pan.
4. Add the spices, chopped garlic and lemon/lime juices to the onions and simmer in a low heat.
5. Remove the aubergines from the oven and mush the flesh with a fork.
6. Add the aubergines and torn spinach to the onion mixture and turn up the heat.
7. Once the spinach has wilted, add 2 tins of chopped tomatoes and fresh coriander.
8. Simmer on a medium heat for 15 - 20 minutes.
9. Serve with rice/indian breads/salad.
10. Enjoy!

aubergines, fresh spinach, fresh coriander, tomatoes, onions, garlic, turmeric, cumin, garam masala, ground coriander, ground ginger, chili powder, lemon juice, lime juice, cooking spray

Taken from www.food.com/recipe/roast-aubergine-and-spinach-curry-382761 (may not work)