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13th July 2016

Aubergine & Spinach Slow Cooker Curry

Picture of the curry with white rice, fresh coriander on top and the recipe title in the corner

When it comes to my cooking I don’t think I have ever shown you anything very exotic – great flavours (I am soooo modest I know) but I am not sure I have ever really taken you away from the European and American styles of cooking that I am so comfortable with and cook with so often. So this week I decided that had to change, because I don’t just stick to and eat one style of cuisine I love them all and apart from the restrictions of being a vegetarian I am happy to try most things (weird thing though since being pregnant I cannot eat Chinese stir-fried vegetables…random I know!!)

a pair of vintage chopping boards

Now one thing you should all know about me, if you follow my food posts, is that I am not big into spice… that’s spice as in chilli! However, I am definitely into spice when it comes to flavour. This week we are heading to one of the spiciest countries around and having a gorgeous curry. Lots of people think that a curry is all about the meat and the spice… well that only has to be half true. This curry is absolutely delicious and full of flavour AND… being a busy mummy I have made this a one pot slow-cooker job so you can bung it in first thing and come back at dinner to a delicious curry that the whole family can enjoy. Grab your spice rack and here we go….

A bowl with 8 spices in hands close upIngredients (serves 4-6):

2 Tbsp Olive Oil

2 Med Red Onions, diced

2 Sml Aubergines, cubed

500g Spinach, rinsed

2 Tins of Chickpeas, drained & rinsed

2 Tins of Chopped Tomatoes

1 Tin of Coconut Milk

1 Vegetable Stock Cube/Melt

4 Tbsp Tomato Puree

2 Tbsp Ground Coriander

2 Tbsp Ground Cumin

2 Tbsp Garam Masala

3 Tbsp Mild Curry Powder (change to medium or hot if you like heat in your curry!)

Salt & Pepper

Kitchen utensils and chopping boards Method

1 – Grab your slow cooker, pop in the olive oil and turn it onto warm. Pop the lid on and let it heat up as you prepare everything else.

2 – Once up to temperature, pop in all the ingredients in this order into the pot; onion, spinach, aubergine, chickpeas, chopped tomatoes, tomato puree, stock cube, all the spices, coconut milk and a bit of salt and pepper on top. Pop the lid on, turn the cooker to high and leave.

3 – I leave mine for between 3-5 hours depending on how thick and “gungy” you like it. I popped back every now and again to give it a stir and make sure everything was mixed well and towards the end added more seasoning to taste. If you like a stronger taste to your curry, you can add some extra curry powder a minimum of an hour before serving to intensify the flavour.

4 – I cooked some rice (90g per person) with a stock cube, olive oil a dash of salt and a teaspoon of lemon juice to serve with the curry and added some store bought naan bread.

Aubergine-curry-672x3721This curry was absolutely delicious and the best part is you can make extra and freeze it for a rainy day! Let me know how it turns out won’t you?!

9 Comments

  1. Right, you need to write a veggie cookbook – this look s awesome – I’m saving this to try in my slow cooker – thank you so much for sharing!I love coconut milk added to curry – I would also stir some fresh coriander through to this at the end as am a huge coriander fan! Loving the clean new look and the photos – gorgeous! xx

  2. ohlucy says:

    I’m not a massive fan of aubergines (the texture isn’t my favourite) but the rest sounds good! Lucy xx #triballove

    • Mummy in a Tutu says:

      If you prefer peppers or courgettes its totally fine to swap the aubergines out for a veg you prefer and peppers and courgettes work really well instead xx

  3. I’m on a slow cooker kick. It’s the most useful piece of equipment in my kitchen since having a baby. The curry looks delicious. Another to go on the list of recipes to try! #TribalLove

  4. Lissa says:

    This is definitely on my recipe list – it looks and sounds delicious. I love my slow cooker too. Thanks for sharing x

  5. Jo Hutchinson says:

    Brilliant looking recipe and great that it can be frozen for a later date.

    • Mummy in a Tutu says:

      Thanks. It was so yummy and if in the freezer great for when im in tired mummy mode and can’t be bothered for myself x

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