A quick and delicious aubergine curry packed with spices and vegetables, perfect for a nutritious midweek meal. Serve with basmati rice, chapatis, or warm chunky bread.
1: Cut the aubergine into large wedges.
2: Fry the wedges in coconut oil on both sides until they are browned all over and very soft.
3: Lift the wedges gently out of the pan with tongs.
4: Put the fennel seeds in the pan and heat them until they start to pop.
5: Add the coriander, turmeric, and chilli and let the oil foam up a little with the spices.
6: Add the ginger and garlic, and cook for 1 min.
7: Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then add the spinach.
8: Return the aubergine to the pan and continue cooking for about 10 minutes.
