Indian curries often feature aubergines, and the sweetness of this vegetable with the cherry tomatoes balances with the spicy Bollywood Bites. If you’re watching your calorie intake, you can substitute a reduced fat coconut milk. Tomatoes contain so many beneficial vitamins and nutrients, and with all the other vegetables, you’ll be hitting your 5-a-day target with ease! #meatfreemonday never tasted so good…
Spinach leaves supply calcium and iron. Tomatoes supply potassium, vitamin C, fibre and the antioxidant lycopene.
2 tbsp sunflower oil
1 large onion
½ tsp ground turmeric
1 tsp crushed red chillies
1 tsp ground ginger
1 tsp ground cumin
1½ tsp ground coriander
1 dessert spoon dark brown sugar
400g tin chopped tomatoes
300g cherry tomatoes
400 ml coconut milk
2 large aubergines
2 packs Bollywood Bites
200g fresh spinach leaves
Finely slice the onion and cook in the sunflower oil over a medium heat for 6-7 minutes until the onion is translucent. Add all the spices and mix thoroughly in the pan. Cook for a further 2-3 minutes then add the chopped tomatoes and cherry tomatoes. Simmer for 10 minutes over a gentle heat until the cherry tomatoes start to break down. Add the coconut milk and bring back to a simmer.
Chop the aubergines into chunks approx. 2cm square and add to the pan. Make sure that the aubergine is well covered with the tomato sauce. Pop the lid on the pan and move to the oven to cook at 170° for 1 hour. Stir during cooking to make sure the aubergines are cooking evenly. Once the aubergines are fully cooked, stir the spinach leaves through the tomato and aubergine mix to wilt.
Meanwhile, bake the Bollywood Bites according to the packet instructions.
Spoon the tomato & aubergine curry over wholemeal rice (prepared according to the packet instructions) then top with Bollywood Bites and enjoy! Some mango chutney, poppadums and lime chunks go well on the side.