Spinach curry

Ingredients for 4 servings:

• 250 g leaf spinach, fresh or frozen
• 1 can chickpeas
• 2 tomatoes, diced
• 1 eggplant(s), diced
• 1 small onion(s), finely chopped
• 1 tbsp cumin
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tsp coriander, ground
• 1 tsp spice mix (garam masala)
• 1 tsp salt
• some oil for frying
• coriander leaves for garnishing
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Secret recipe of an Indian woman from South Africa

Heat the oil in a large pot, briefly toast the caraway and mustard seeds, then add the diced tomatoes, onion, and chickpeas, adding a little liquid if necessary. Cook uncovered for a few minutes, then add the spinach and eggplant. Stir in the remaining spices and simmer over low heat for about 20 minutes. Add a little more liquid if needed. Finally, season to taste and garnish with fresh, chopped coriander, if desired. Serve with couscous or rice.