It looks like a lot of ingredients but seriously guys, it’s worth it.



2 Aubergines

3tbsp Extra Virgin Olive Oil

300g Cherry Tomatoes

1 Onion

2 Garlic Cloves

2 handfuls Spinach

1 handful Fresh Parsley, reserve some for garnish

½tsp Coriander

½tsp Cinnamon

½tsp Chilli Flakes

½tsp Paprika

1tsp Turmeric

1tsp Cumin

2tsp Grated Fresh Ginger

Pink Himalayan Salt & Pepper

50ml Water

2 tins Coconut Milk


  • Whack on the oven to 180°C
  • Chop the Aubergine and add it to a baking tray with 1tbsp Oil, bake for 30 minutes, then add in Toms and roast for another 15 mins
  • Put all the other ingredients, bar the Coconut Milk, into a blender and whizz until it forms a smooth paste
  • Cook the paste with 2tbsp Oil in a pan on a low/medium heat for 8 minutes. Add the Coconut Milk and bring to the boil, simmer for a further 5 minutes
  • When the veg is well roasted add them to your curried Coconut Milk & bring briefly to the boil
  • Serve with some fresh sprigs of Parsley

Serves: 6