Ingredients: 4 large potatoes, peeled and diced Olive oil 2 medium eggplant, cut into cubes 2 tablespoons mild curry paste 1 large onion, finely chopped 2 large ripe tomatoes, peeled and chopped 1 bunch English spinach, thoroughly washed and roughly chopped Salt and pepper to taste Time: 50 min Directions:1. Heat oil in a frypan and fry potatoes until golden. Remove from pan. 2. Fry eggplant and remove from pan. 3. Fry onion, then stir in the curry paste and fry for one minute. 4. Add tomatoes, potatoes, eggplant and spinach. Cover and cook on low heat until spinach has wilted, adding a little water if necessary. 5. Season to taste and cook uncovered until liquid evaporates. |