Easy aubergine curry with peas and spinach - periscope recipe

This is a really easy curry and a great starter recipe for anyone who has never dared make a curry before. I taught this recipe live on Periscope, the live streaming app, with people taking part by cooking with me from their own kitchens. Every Sunday at 5pm (UK time) I will teach a healthy vegan recipe. You can ask questions to me as we cook together. Here is the recipe for this yummy curry.........

1 aubergine, cubed

2 onions, roughly chopped

2 garlic cloves, peeled

Sunflower or coconut oil

1t of each ground coriander, cumin, cinnamon and chilli

1 pack of baby spinach

A small pack of frozen peas

Salt, to taste

Preheat your oven to 200c

Put the cubed aubergine in a bowl, ad a tablespoon of oil and mix well

Lay on a baking tray in a single layer

Bake for 15 minutes until soft

Put the onion and garlic in a chopper attachment of a hand blender and puree, you may need to scrape down the sides intermittently or shake it as it's blending. You want the onion and garlic to totally break down so that it is completely puree

Heat a tablespoon of oil in a large pan, add the onion mixture, fry on a medium heat.

Scrape the mixture if it sticks to the bottom of the pan. If it dries out add a splash of water.

Once this has browned (this takes 10 minutes) add the spices and mix well, cook for a couple of minutes. This releases the oils from the spices and makes the flavour stronger.

Add the aubergine, spinach and peas plus 2 cups of water. Simmer for 5 minutes, taste and add salt if needed. 

Serve with rice, quinoa or flatbread.