Mushroom curry 2

  • 500g mushrooms, chopped into chunks
  • 1 tin of chickpeas
  • 1 tin of aduki beans
  • 1 tin of chopped tomatoes
  • 1 onion, roughly chopped
  • 200g spinach, chopped
  • 1 aubergine, chopped
  • salt for preparing aubergine
  • 1 tsp carom seeds
  • 3-4 cloves garlic, chopped or crushed
  • 1 1/2 tsp fresh ginger, chopped
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • oil for frying

Put a layer of chopped aubergine into a bowl, sprinkle with salt, add another layer, sprinkle with more salt, and continue until you have used all the aubergine.  Leave for half an hour to draw off the bitter juices.  Rinse thoroughly and pat dry.

Heat some oil in a pan and add the carom seeds.  Fry until they sizzle.  Add the onion and continue to fry, stirring all the time, until it softens.  Now add the rest of the spices and cook for a few more minutes, continuing to stir.

Add the mushrooms and aubergine, stir until coated with spices, and then add the tomatoes, chickpeas and aduki beans.  Bring to the boil and simmer for at least ten minutes.

Put the spinach in the pan without mixing, cover again and simmer for a further two minutes, then stir it in.  Serve immediately.

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