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Mashed Aubergine and Spinach Curry: A Taste of Home

The aroma of roasted aubergine, mingled with fragrant spices, always takes me back to my student days. I was living in a tiny flat, a world away from my family, and feeling desperately homesick. A friend, noticing my gloom, insisted on cooking me this simple aubergine and spinach curry. The warmth of the spices, the comforting texture of the mashed aubergine, and the vibrant green of the spinach were like a hug in a bowl. It was a taste of home, recreated in a shared kitchen, and it instantly lifted my spirits. This curry has remained a favourite ever since – a reminder that comfort and connection can be found in the simplest of meals.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5
Dietary Type: Vegan

Ingredients

For the Curry:

4 large aubergines
1 large onion
200 g fresh spinach
3 (400g) cans of chopped plum tomatoes
1 bunch fresh coriander
Vegetable oil
4 garlic cloves

For the Spices:

2 teaspoons ginger powder
2 teaspoons cumin powder
2 teaspoons garam masala powder
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon mustard seeds

Equipment Needed

Large oven
Baking tray
Large frying pan or pot
Kitchen paper
Fork
Chopping board
Knife

Instructions

Begin by preheating your oven to 200°C (390°F). This high heat will help to char the aubergines beautifully, giving them a lovely smoky flavour.
While the oven is heating, prepare the onions. Chop the onion finely. In a large frying pan or pot, heat 4 tablespoons of vegetable oil over a medium heat. Add the chopped onions and gently fry until they soften. This should take about 5-7 minutes.
Once the onions are softened, add all the spices: ginger powder, cumin powder, garam masala powder, turmeric powder, chili powder, and mustard seeds. Stir everything together well to combine, ensuring the spices are evenly distributed and fragrant. Cook for another minute or two, being careful not to burn the spices. Once fragrant, set the pan aside.
Now, prepare the aubergines. Take a piece of kitchen paper, dab it with vegetable oil, and rub the oil all over the aubergines. This will help them to cook evenly and prevent them from drying out in the oven. Next, using a fork, prick each aubergine about three times. This allows steam to escape during cooking, preventing them from bursting.
Place the prepared aubergines on a baking tray and put them in the preheated oven. Bake on a high heat for about 30 minutes. After about 10 minutes, check the aubergines and turn them over. Continue baking until they are slightly charred on the outside. The skin should be wrinkled and easily pierced with a fork.
Carefully remove the aubergines from the oven. Allow them to cool slightly before handling. Once cool enough to touch, cut each aubergine down one side and remove the tops. Open them up and carefully scoop out the flesh, placing it in a bowl. Discard the skin.
Using a fork, mash the aubergine flesh until it reaches your desired consistency. Some people prefer a completely smooth mash, while others like to leave some chunks for added texture.
Return the spice and onion mixture to the hob and heat gently over a low heat. Add the mashed aubergine and stir well to combine, ensuring the aubergine is thoroughly coated in the spiced onion mixture.
Wash the spinach thoroughly. Break the spinach up into smaller pieces. Add the spinach to the pan with the aubergine mixture and stir well. The spinach will wilt down as it cooks.
Next, add the chopped tomatoes to the pan. Stir everything together well, ensuring the tomatoes are evenly distributed throughout the mixture.
Leave the curry to simmer on a low heat for about 10 minutes, allowing the flavours to meld together.
Add the crushed garlic and chopped coriander to the pan. Stir well and gently heat for another 15 minutes.
If possible, leave the curry for a couple of hours to stand and reheat just before serving. This allows the flavors to deepen and develop even further.

Expert Tips & Tricks

For an even smokier flavour, try grilling the aubergines over an open flame instead of baking them in the oven.
If you don’t have fresh spinach, you can use frozen spinach instead. Just be sure to thaw it completely and squeeze out any excess water before adding it to the curry.
Don’t be afraid to adjust the amount of chili powder to suit your taste. If you prefer a milder curry, use less chili powder or omit it altogether. For a spicier curry, add more chili powder or a chopped fresh chili.
Adding a squeeze of lemon or lime juice at the end brightens up the flavors and adds a touch of acidity.

Serving & Storage Suggestions

This mashed aubergine and spinach curry is delicious served hot with rice, naan bread, or roti. It also makes a great filling for wraps or tacos. Garnish with fresh coriander leaves and a dollop of vegan yogurt or coconut cream for an extra touch of flavour and creaminess.

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply microwave or heat gently in a saucepan over a low heat until warmed through. If reheating from frozen, allow the curry to thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	168.4 kcal	N/A
Calories from Fat	17 g	10%
Total Fat	1.9 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	59.3 mg	2%
Total Carbohydrate	37.2 g	12%
Dietary Fiber	17.2 g	68%
Sugars	16.5 g	N/A
Protein	7.9 g	15%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Creamy Curry: For a richer, creamier curry, stir in a can of coconut milk at the end of cooking.
Lentil Curry: Add a cup of cooked red lentils to the curry for extra protein and fibre.
Potato & Aubergine Curry: Add cubed potatoes along with the aubergine for a heartier meal. Adjust cooking time accordingly.
Gluten-Free: Ensure you are serving with rice, or gluten-free flatbreads.

FAQs (Frequently Asked Questions)

Q: Can I use dried spices instead of fresh?

A: Yes, you can substitute dried spices for fresh, but be sure to adjust the amount accordingly. As a general rule, use about one-third the amount of dried spice as you would fresh.

Q: Can I make this curry ahead of time?

A: Absolutely! This curry actually tastes better the next day, as the flavours have more time to meld together. Simply store it in an airtight container in the refrigerator and reheat before serving.

Q: Is this curry suitable for freezing?

A: Yes, this curry freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2 months.

Q: I don’t have garam masala powder. What can I substitute?

A: Garam masala is a blend of spices, so you can try to replicate the flavour by using a mixture of ground coriander, cumin, cardamom, and cloves.

Q: The curry is too spicy for me. How can I tone it down?

A: If the curry is too spicy, you can add a dollop of vegan yogurt or coconut cream to each serving to help cool it down. You can also add a squeeze of lemon or lime juice to balance the flavours. Next time, use less chili powder.

Final Thoughts

This mashed aubergine and spinach curry is a simple, flavourful, and comforting dish that’s perfect for a weeknight meal. Whether you’re a seasoned vegan cook or just starting out, I encourage you to give this recipe a try. Feel free to experiment with different spices and vegetables to create your own unique version. And most importantly, don’t forget to share your creation with friends and family! Serve with a crisp Sauvignon Blanc or a refreshing Indian pale ale. Enjoy!

Mashed Aubergine and Spinach Curry Recipe Recipe