Spinach aubergine and chickpea curry
Ingredients
- 1kg/2¼lb fresh spinach
- 4 tbsp olive oil
- 2 medium red onions, chopped
- 200g/7oz tinned chickpeas, drained and rinsed
- 2 garlic cloves, finely chopped
- 2 fresh hot green chillies, halved and thinly sliced, seeds included
- 1 tbsp coriander seeds, ground
- 1 tbsp cumin seeds
- 1 large aubergine, approx. 400g/14oz,cut into 2cm (3/4in) dice
- 400g/14oz tinned chopped tomatoes
- Salt
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