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Serves 4
Vegetarian, vegan, dairy free, gluten free (depending on naan to serve)
Ingredients
Ingredients
Rapeseed oil, for frying
3 aubergines, chopped into 1.5cm pieces (800g net weight)
6 garlic cloves, peeled and minced
1 ½ tsp ground cinnamon
¾ tsp ground black pepper
½ tsp ground cumin
1½ tbsp tomato puree
100g dried breadcrumbs
Fine sea salt
700g passata
1 ½ tsp Kashmiri chilli powder
1 tsp garam masala
100g baby spinach
Naan, to serve
Directions
Directions
We didn't change anything from the original method, so head over to https://www.theguardian.com/food/2020/aug/01/meera-sodha-vegan-recipe-aubergine-koftas-in-tomato-spinach-sauce
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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