Curry With Aubergine Mushrooms Chickpeas And Spinach

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A nice curry based on an adaption of the balti curry sauce in recipe no. 409418: http://www.recipezaar.com/recipe/balti-sauce-basic-sauce-for-anything-goes-curry-409418

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Steps

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Dry roast the whole spices on a hot frying pan for a few minutes.

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Let the spices cool off and grind them with a pestle and mortar or in a spice mill.

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Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.

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Add chopped garlic , ginger and bay leaves and fry them for a few minutes.

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Add the ground spices , turmeric , paprika , cayenne pepper , crushed tomatoes , water and salt and bring the sauce to a boil.

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Let the sauce simmer for at least 15 minutes.

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Add the lemon zest and lemon juice.

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Remove the cinnamon stick and the bay leaves.

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Blend the sauce with an immersion blender.

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Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.

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Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently.

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The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.

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(if you prefer your au.

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Ingredients

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coriander seeds, cumin seed, cardamom pods, fennel seed, mustard seeds, canola oil, cinnamon stick, onion, garlic cloves, gingerroot, bay leaves, ground turmeric, paprika, cayenne pepper, crushed tomatoes, water, salt, lemon, red onion, garlic clove, aubergine, white mushrooms, chickpeas, spinach, pepper