Aubergines are such a dream, they cook into something velvety that soaks up all the flavours around it. This vegan curry recipe is rich, bright and beautiful as well as being full of phytonutrients.
Gently fry the onion, chilli and garlic until the onion is translucent.
Stir in the turmeric and curry powder and cook for a minute. Now throw in the chopped aubergine and the whole tomatoes and cook until both are soft, about ten mins.
Pour in the coconut milk and passata and add the tomato purée and some salt (to taste, I used about a heaped teaspoon).
Simmer for 5-10 minutes then add the spinach just before serving
Aubergines are rich in anthocyanin, a phytonutrient found in their purple skin. Specifically a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.
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